Meringue cookies can be shaped and decorated in a number of different ways. SUBMITTED PHOTO 11/28/22

4 large egg whites (at room temperature)

1 teaspoon cream of tartar

1 cup plus 2 tablespoons

*Superfine granulated sugar

1 teaspoon vanilla

(For superfine sugar — caster sugar — can be purchased or you can place regular granulated sugar into a blender for a few minutes. Then measure out the amount needed for this recipe after the blender “superfines” it.)

Preheat oven to 225 degrees

Line cookie sheet with parchment paper

In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Then add cream of tartar, speed up mixer to medium/high. Beat mixture until just fluffy. gradually add sugar so it incorporates into egg whites without collapsing them. Add vanilla and increase mixer speed to high until meringue is firm and glossy — about 5-7 minutes.

Place into pastry bag with tip of choice and shape design on parchment papered pan.

Bake at 225 degrees for 1 hour — undisturbed. Do not open oven door!

Then turn off oven and leave in oven undisturbed overnight to dry out.

* Additional options… flavors such as almond extract, lemon, peppermint, cocoa powder, orange…may be added during mixing instead of vanilla. A drop or two of food coloring can be added as well, if desired.