Make delicious Vanilla Lily of the Valley Meringue Cookies
Wipe the bowl of your mixer and beaters dry with vinegar to remove any grease residue Combine egg whites (4 egg whites), granulated sugar (3/4 cup) and cream of tartar (1teaspoon) in a clean bowl.
TIP : If you don't have cream of tartar you can use 1 teaspoon of freshly squeezed, strained lemon juice or white distilled vinegar
Place the bowl over a pot with simmering water. Whisk mixture until sugar is completely dissolved. Rub the mixture between your fingers to check if sugar is dissolved. If mixture is smooth with no grainy feel then sugar is dissolved. Mixture will look soapy, that is okay.
With either stand mixer or hand held mixer beat the mixture at medium low speed at first, in several minutes increase the speed to medium high. Beat until stiff peaks are formed, this can take 5-10 minutes.
Beat in Vanilla Extract (1 teaspoon) and continue beating till stiff peaks is formed.
Fit 3 piping bags with leaf piping tip (#115), round piping tip (#3) and round piping tip (#2).
Follow the instruction in the blog post on how to pipe lily of the valley meringue cookies.
Bake cookies in the preheated oven at 175F for 2-3 hours. Turn off the oven and allow cookies to cool in the oven, Once oven cools, immediately remove cookies from the oven and store them in an airtight container.
TIP : Store meringue cookies with a small bowl or raw rice or food grade silica gel packets to help absorb moisture and to keep meringues crisp.
Recipe by Hanielas.com