3 large egg whites, room temperature. *Sepearate the egg whites from the yolk while they are still cold and then let them sit out in a bowl to get to room temperature
¼ teaspoon cream of tartar
¾ cup granulated sugar (about 162 grams)
1 tsp of your choice of extract flavoring and food coloring gel
Preheat oven to 200F
Beat egg whites on low-medium speed until foamy
Add cream of tartar
Add sugar (not all at once; just pour in slowly and steadily)
Add food gel coloring and extract
Beat on medium to high until stiff peaks form
Pipe onto a baking sheet lined with parchment paper using your choice of frosting tip. I usually like to use the star tips for piping meringues.
Bake at 200F for about 2 hours OR bake at 240F for 45 minutes, turn off the oven, and let them sit in there for another hour. **the reason for slow baking is so they don’t form cracks.
