Almond Meringue cookies...melt in your mouth!

         I made this recipe not just because it's good but I also want to use leftover white egg in my fridge. it's easy made from white egg and sugar just like when we made chiffon cake but to make Meringue cookies we have to whisk it to Stiff peak.

    

       

Almond Meringue Cookies

4            white eggs

1 cup     Power Sugar

cream of tartar

pinch of salt

vanilla extract

How to

1. Preheat at 120C , prepare tray with waxed paper.whisk white egg at low speed, add cream of tartar

2. add sugar 1 table spoon at a time, whisk high speed until get stiff peak

this is soft peak, not what we are looking for 

20 minutes later, we have stiff peak that we want, add salt and vanilla extract

 3. put on piping bag , pipe in preferred shape.

 4. bake for 2 hours

this melt in your mouth almond Meringue cookies is ready to serve.