Meringue Cookies

This recipe started out in a cookbook, but with some changes I made it my own. Check my blog, at the related link, for more information.

Preheat oven to 250 degrees.

Set out egg whites in a bowl for about 30 minutes before using so they can come to room temperature. Then, beat the egg whites, vanilla, cream of tartar and salt on medium speed until soft peaks form. Turn the speed up to high and gradually add the sugar, about a tablespoon at a time. Beat until all of the sugar is dissolved and you have lovely stiff peaks.

(This is where you could fold in some mini chocolate chips if you so desire).

Drop the meringue by rounded teaspoons about an inch apart on a parchment lined baking sheet. Bake for 40-45 minutes, or until firm to the touch. Turn off the oven and leave those meringues in there with the door closed for another hour and a half. Take out your meringues and let them cool on wire cooling racks.