Meringue Sandwich Cookies
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Food coloring, optional
- 3/4 cup sugar
- White pearl or coarse sugar, optional
Directions
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla, cream of tartar and food coloring if desired; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
- Cut a small hole in the corner of a pastry or plastic bag; insert #3 star pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto parchment paper-lined baking sheets. Sprinkle with pearl sugar if desired.
- Bake at 300° for 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour. Store in an airtight container. Yield: about 2 dozen.
Whipping cream for filling. Put on right before serving. The whipping cream will dissolve the moraine.
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