Carribean Cloud Cookies
Carribean Cloud Makes about 48 meringue cookies
2 egg whites, at room temperature
¼ teaspoon salt
½ teaspoon cream of tartar
1 ½ tablespoons granulated sugar
½ teaspoon vanilla extract (or ¼ - ½ teaspoon of lemon or peppermint extract)
Preheat oven to 250 degrees.
In a stand mixer, whisk egg whites on high until frothy. Add the cream of tartar and salt, and continue to whisk until soft peaks form (when you pull the whisk out, the mixture pulls into a peak that falls over and doesn’t hold its shape).
Continue to whisk, adding the sugar slowly, until it’s fully dissolved.
The meringue will begin to turn shiny and stiffen. Add the vanilla. Keep a close eye on the mixture and when stiff peaks form (a peak that stays up and holds its shape), stop whisking. Another visual cue is when the whites on the side of the bowl start to create little peaks as the whisk passes by. If you overbeat the egg whites, the meringue will go flat.
On a baking sheet lined with parchment paper, spoon out drops of meringue, about the size of 1 teaspoon using a spoon. Use the back of another spoon to push it onto the baking sheet, so your fingers don’t have to touch the meringue. You’ll need two baking sheets. Bake for 1 hour.
Store in an airtight container for a week. If they get sticky, store them in the refrigerator.