Orange Meringue Cookies

1. 1

   Preheat oven to 250u00b0F and line baking sheets with parchment paper.

2. 2

   Add egg whites, orange extract, cream of tartar and salt to the clean bowl of a stand mixer. Beat on low until egg whites turn white and frothy. Turn mixer to high and add sugar very slowly, 1 tablespoon at a time. Keep adding sugar slowly. Beat until meringue forms stiff glossy peaks. The meringue should feel smooth when rubbed between your thumb and index finger. This can take anywhere from 7-10 minutes.

3. 3

   Attach a large piping tip to a disposable piping bag. Add about 1/3 cup of meringue to piping bag. Drizzle 1/8 teaspoon orange food coloring down one side of the piping bag. Carefully fill the piping bag with meringue, trying not to disrupt the food coloring.

4. 4

   Pipe meringue in small cookies about 2 1/2 inches wide. Cook at 250u00b0F for 35 minutes and shut off oven. Leave them in there for 2-3 hours. Store in airtight containers.

5. 5

   Notes:

6. 6

   You can substitute vanilla extract for the orange if desired

7. 7

   If the Meringue Cookies get tacky or sticky, place them back in a 250u00b0F oven for 10 minutes. Then turn the oven off and let them remain in there for about 1 hour.

* Per serving · 4 servings · Values may vary.