makes about 22
3 egg whites
1/4 tsp. cream of tartar
Pinch of salt
1 cup sugar
1 tsp. vanilla extract
red, yellow and green/blue food coloring
1. Place egg whites in a bowl and beat until foamy. Sprinkle with cream of tartar and salt and beak until soft peaks form. Gradually add in the sugar and vanilla, beating until stiff peaks form, about 8 minutes. You don’t want it to look dry. Divide batter and add food coloring as desired. I just added one drop to make each color, giving me a pretty pastel look.
2. Either fill a pastry bag or a zip lock with a hole cut in the corner and pipe tablespoon size peaks on parchment lined cookie sheets. Space them out about 1-1 1/2 inches because they do expand in the oven.
3. Bake at 175˚F for 1 1/2-2 hrs. You want them to be stiff and that they can easily be lifted off the parchment paper. Keep an eye on them so that you don’t over bake them, I did that and it loses it’s sheen and start to crack and brown! Remove from the hot cookie sheets and let cool. You can store them in a plastic sealed container.