RECIPE AND PHOTO SUBMITTED BY Rina Castillo Trochman
Italian Meringue cookies:
3 egg whites(room temperature)
1 cup white sugar
1/4 teaspoon cream of tartar
Put the egg whites and cream of tartar in a clean oiless bowl (glass preferably).
Whisk on low until the egg mxiture doubles in size.
Once they have doubled gradually add sugar, I do about 2 tablespoons at a time and whisk at a medium speed.
Keep whisking until sugar is incorporated.
Once you have put all the sugar in beat on high.(if you want to flavor them add 1/2 teaspoon of your favorite extract before putting on high) The way I know they are done is they will turn to a high gloss sheen. Or stiff peaks.
Bake on a 250 F oven for 1 hour.
Once they have cooked let them cool completely and store them in an air tight container.
They will absorb moisture so don’t let them hang out too long uncovered.
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