Orange Meringue Cookies

Preheat oven to 250ºF and line baking sheets with parchment paper.

Add egg whites, orange extract, cream of tartar and salt to the clean bowl of a stand mixer. Beat on low until egg whites turn white and frothy. Turn mixer to high and add sugar very slowly, 1 tablespoon at a time. Keep adding sugar slowly. Beat until meringue forms stiff glossy peaks. The meringue should feel smooth when rubbed between your thumb and index finger. This can take anywhere from 7–10 minutes.

Attach a large piping tip to a disposable piping bag. Add about 1/3 cup of meringue to piping bag. Drizzle 1/8 teaspoon orange food coloring down one side of the piping bag. Carefully fill the piping bag with meringue, trying not to disrupt the food coloring.

Pipe meringue in small cookies about 2 1/2 inches wide. Cook at 250ºF for 35 minutes and shut off oven. Leave them in there for 2–3 hours. Store in airtight containers.

Notes:
• You can substitute vanilla extract for the orange if desired
• If the Meringue Cookies get tacky or sticky, place them back in a 250ºF oven for 10 minutes. Then turn the oven off and let them remain in there for about 1 hour.