YIELD Makes about 2 dozen cookies
|Pinch of salt|
|5||egg whites at room temperature|
|Pinch of cream of tartar|
|1||teaspoon almond, vanilla, orange or lemon extract|
- Preheat oven to 220°F. Line 2 cookie sheets with parchment paper. Prepare pastry bag with round #10 tip (about 3/8-inch diameter).
- Combine sugar and salt in small bowl. Beat egg whites and cream of tartar in small bowl with electric mixer at low speed until soft peaks form. Gradually add sugar mixture, beating constantly. Beat until stiff peaks form and meringue is shiny and smooth. Add extract; beat just until blended.
- Fill pastry bag with meringue. Pipe log 3 to 4 inches long. Pipe 2 balls on both ends of each log. Smooth any peaks with wet finger. Repeat with remaining meringue.
- Bake 30 minutes; turn off heat. Leave cookies in oven overnight; do not open oven door.
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