Meringue Cookies - cooking recipe

Ingredients

3 large egg whites, room temperature
1 1/2 teaspoons lemon extract or 1 1/2 teaspoons clear vanilla extract
1/4 teaspoon cream of tartar
1 dash salt
2/3 cup granulated sugar

Preparation

Preheat oven to 250F **(200F)**and line 2 baking sheets with parchment paper.
In a bowl, add the egg whites, lemon extract, cream of tartar & salt. Beat on medium speed until foamy.
Gradually add the sugar, 1 tablespoon at a time, beating on high after each addition. Continue beating until stiff glossy peaks form and the sugar is dissolved, about 7 minutes.
Using a pastry bag & large star tip, pipe 1-1/2\" stars about 2 \" apart on the baking sheet.
Bake 40 - 45 minutes or until firm to the touch. Turn oven off and leave the meringues in the oven for 1 hour with the door closed.
Remove from the oven and cool completely on baking sheets. Store in an airtight container at room temperature.
**FOR CHEWY COOKIES: Bake the cookies at 200F instead of 250F, and leave in the turned off oven for only 45 minute.