Type what you have

Ingredients

• ✓ cream of tartar
• meringue powder
• meringue powder
• water
• confectioners sugar
• water

Instructions

1. 1 Beat both amounts of meringue powder, 1 cup warm water, cream of tartar, then confectioners' sugar in a large bowl using an electric mixer on low.
2. 2 Scrape down sides of bowl and increase mixer speed to medium; beat until fluffy and shiny, 6 to 8 minutes.
3. 3 If frosting is too stiff, beat in 2 tablespoons warm water, or as needed, adding water in small amounts. Keep frosting covered with a damp towel until needed.

By HeatherB

Ingredients

• ✓ cream of tartar
• egg white
• sugar
• cornstarch
• vanilla extract
• salt
• whipped cream
• berry

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
2. 2 Make meringue: Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla and salt and beat until combined, about 30 seconds.
3. 3 Scoop meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of each meringue.
4. 4 Bake in the preheated oven until meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with meringues to a wire rack and allow to cool. Once cool to the touch, remove meringues from parchment and place directly on the rack to cool completely, about 1 hour.
5. 5 When ready to serve, top each meringue with whipped cream and garnish with fresh berries.

By thedailygourmet

Ingredients

• ✓ cream of tartar
• egg
• cinnamon
• lemon zest
• poppy seed
• white sugar
• butter
• milk
• almond
• butter
• lemon zest
• egg
• salt
• white sugar
• flour
• flour
• sugar
• cake yeast
• milk
• lemon juice
• white sugar
• water

Instructions

1. 1 First, make the fondant. It needs to be refrigerated overnight before using. To make the fondant, you'll need a marble slab or a baking sheet and an offset spatula to fold the candy. If you're using a baking sheet, rinse it with water, leaving a few drops on the pan.
2. 2 Dissolve the cream of tarter in the water in a heavy-bottomed saucepan. Add the sugar and bring the mixture to a boil over medium-high heat. Swirl the pan occasionally to help dissolve the sugar. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Immediately pour the candy onto the baking sheet or marble slab and let cool for 10 minutes. Use a spatula to vigorously knead the candy, folding it over itself. Knead until it begins to look cloudy, 5 to 10 minutes; allow it to cool. Transfer the fondant to a heatproof bowl or the top of a double boiler. Refrigerate overnight.
4. 4 To make the sponge, dissolve the yeast and 1 teaspoon sugar in 1/4 cup of the room-temperature milk. Pour the remaining 1/2 cup milk into the bowl of a stand mixer. Add 1 cup of flour and the yeast mixture. Mix with a fork to combine. Cover the bowl with a towel and allow to rest until bubbly, 10 to 15 minutes.
5. 5 Stir the remaining 3 cups of flour, 1/4 cup sugar, salt, room-temperature eggs, and zest from 1 lemon into the sponge. Use the dough hook to mix the dough on the lowest setting. Mix the dough for about 5 minutes, occasionally scraping the dough off of the hook and down the sides of the bowl.
6. 6 Increase the speed to medium-low and add the softened butter 1 tablespoon at a time until fully incorporated. Allow the dough to mix for an additional 5 minutes, scraping the dough down as needed. Add the ground almonds and turn the mixer on for 1 or 2 turns, mixing just until incorporated. Transfer the dough to a lightly floured work surface and shape it into a ball. Place the ball in an oiled mixing bowl and cover with plastic wrap and a kitchen towel and let it rise until doubled, 1 1/2 to 2 hours.
7. 7 While the dough is rising, prepare the filling. Heat the milk in a heavy 4-quart saucepan until it begins to boil; stir in the butter and sugar. Remove the pan from the heat and add the poppyseeds, 1 1/2 teaspoons of lemon zest, and the cinnamon. Let the mixture stand for 30 minutes to soften the poppyseeds. When the mixture is cool, whisk in the egg.
8. 8 Punch down the dough and roll it out into a 10 1/2- by 16-inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch margin on all sides. Roll the dough up into a log, starting with the long side, and pinch the edges together to form a seam. Place the loaf, seam-side down, on a parchment-lined baking sheet. Cover it with greased plastic wrap or a well-floured kitchen towel and allow it to rise for an additional 30 to 40 minutes.
9. 9 Preheat an oven to 400 degrees F (200 degrees C).
10. 10 Bake the stollen until golden brown on the bottom of the loaf, about 40 minutes. Let the bread cool completely before glazing.
11. 11 To glaze the bread, add the lemon juice to the fondant. Place the bowl over a pan of simmering water, stirring frequently with a rubber spatula until soft and glossy. Pour the fondant over the stollen and allow it to cool before slicing.

By Silvia

Ingredients

• ✓ cream of tartar
• confectioners' sugar
• egg white

Instructions

1. 1 Gather all ingredients.
2. 2 Sift together confectioners' sugar and cream of tartar in a large bowl.
3. 3 Beat in egg whites with an electric mixer until mixture is thick enough to hold its shape, about 5 minutes.

By Veronica

Ingredients

• ✓ cream of tartar
• egg white
• white sugar

Instructions

1. 1 Beat egg whites and cream of tartar in a large bowl with an electric mixer until foamy. Gradually add sugar, beating until stiff peaks form.

By Sara

Ingredients

• ✓ cream of tartar
• egg white
• salt
• vanilla extract
• white sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla; slowly beat in sugar until very stiff and glossy. Spread meringue mixture into a 9-inch pie plate to form a shell.
3. 3 Bake in the preheated oven for 50 minutes. Turn the oven off; leave meringue in oven for 1 hour. Let cool.

By Carol

Ingredients

• ✓ cream of tartar
• egg white
• white sugar
• vanilla bean
• vanilla extract

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a large baking sheet with parchment paper.
2. 2 Place egg whites and cream of tartar into a large bowl; beat using an electric mixer at medium speed until soft peaks form. Increase speed to high and add sugar 1 tablespoon at a time while mixing until stiff peaks form. Scrape seeds from vanilla bean into the bowl and add vanilla extract; beat just until blended.
3. 3 Spoon batter into a pastry bag and pipe mounds onto the prepared baking sheet.
4. 4 Bake in the preheated oven until set, about 1 1/2 hours. Turn oven off; let cookies cool in the closed oven for 1 1/2 hours. Remove cookies carefully from paper.

By IIIMXO

Ingredients

• ✓ cream of tartar
• all-purpose flour
• salt
• baking soda
• white sugar

Instructions

1. 1 In a large bowl, combine the flour, salt, baking soda, cream of tartar, and sugar. Stir with a whisk, then place into a one quart canning jar.
2. 2 Attach a tag with the following recipe to the jar: Snickerdoodles 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1 cup of butter and 2 eggs. Pour in the snickerdoodle mix, and stir until a dough forms. In a small bowl, combine 1/2 cup of sugar and 1 tablespoon of cinnamon. Roll the dough into 1 inch balls, roll the balls in the cinnamon-sugar mixture, and place 2 inches apart on an ungreased cookie sheet. 3. Bake for 10 to 15 minutes in the preheated oven. Cookies should be light brown. Cool on wire racks.

By Diane

Ingredients

• ✓ cream of tartar
• white sugar
• vinegar
• butter
• salt

Instructions

1. 1 Butter a baking dish and set aside.
2. 2 In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt. Heat, stirring occasionally, until sugar is melted. Do not stir once mixture comes to a boil.
3. 3 Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and pour into prepared dish.
4. 4 Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull. Cut into 1-inch pieces with buttered kitchen shears. Wrap taffy pieces in waxed paper and store in an airtight container.

By Susan White

Ingredients

• ✓ cream of tartar
• white sugar
• water
• strawberry preserves
• egg white

Instructions

1. 1 Grease an 8 x 8 inch square pan.
2. 2 In a medium saucepan combine sugar, water and cream of tartar; bring to a boil. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Stir in the strawberry preserves; return to a boil. Remove from heat.
3. 3 Slowly pour the strawberry mixture over the beaten egg whites, stirring constantly. Beat until thick and fluffy. Pour into prepared pan. Cool for 2 hours, or until firm, and cut into squares.

By HILARY2000

Ingredients

• ✓ cream of tartar
• egg white
• salt
• white sugar
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a cookie sheet or line with parchment paper.
2. 2 Blend egg whites and salt with an electric mixer until peaks begin to form. With the mixer still running, gradually add sugar, 1 tablespoon at a time, until all is incorporated, then add the cream of tartar.
3. 3 Gently fold in chocolate chips using a wooden spoon or rubber spatula. Using a teaspoon, drop batter onto prepared cookie sheet. Place in the oven, and turn off heat. Leave in the oven at least 4 hours, or overnight for even better results.

By Leigh Cotter

Ingredients

• ✓ cream of tartar
• chickpea
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 210 degrees F (100 degrees C). Line a baking sheet with parchment paper.
2. 2 Drain chickpeas, reserving 1/2 cup liquid from the can; save chickpeas for another use. Pour chickpea liquid into a large bowl and add cream of tartar. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until glossy peaks form, about 20 minutes. Stir in vanilla.
3. 3 Spoon mixture into a piping bag. Pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
4. 4 Bake in the preheated oven until meringues are firm and separate easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.

By ritaturner

Ingredients

• ✓ cream of tartar
• egg white
• vanilla extract
• white sugar
• red food coloring
• brown sugar

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites in a bowl until they form soft peaks; beat cream of tartar and vanilla extract into egg whites. Gradually beat white sugar into mixture until meringue forms stiff peaks. Transfer 1/4 of the meringue mixture into a separate bowl. Beat red food coloring into remaining 3/4 of meringue.
3. 3 Transfer colored meringue into a piping bag fitted with a round tip. Pipe 20 Santa hat shaped triangles, about 1 1/2 inch tall and bending over at the tips, onto the parchment paper-lined baking sheet. Sprinkle the hats with red sugar.
4. 4 Transfer remaining 1/4 uncolored meringue into a clean piping bag fitted with a round tip. Pipe little white pom-poms onto each hat tip and a small edging of fluffy white trim onto the bottom of each hat.
5. 5 Bake meringue cookies in the preheated oven until hard but not browned, about 1 hour and 20 minutes. Turn off oven and let cookies cool inside oven until crisp, 1 hour.

By CSchrodt

Ingredients

• ✓ cream of tartar
• aquafaba
• rose water
• lemon juice
• confectioners' sugar

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine aquafaba, rose water, lemon juice, and cream of tartar in a large bowl. Beat with an electric mixer until fluffy, 10 to 30 minutes. Increase speed to high and beat, gradually adding confectioners' sugar, until meringue holds stiff peaks, about 10 minutes. Scoop meringue into a piping bag fitted with a round tip.
3. 3 Pipe small mounds of meringue onto prepared baking sheets.
4. 4 Bake in the preheated oven, rotating sheets halfway through, until meringues are dry and firm, 1 1/2 to 2 hours. Turn off oven; keep meringues inside until cooled.

By likeatcake

Ingredients

• ✓ cream of tartar
• orange sherbet
• orange
• egg white
• white sugar

Instructions

1. 1 Scoop the orange sherbet into 6 balls and place them on a plate. Freeze until very firm, at least 4 hours.
2. 2 Slice the oranges in half across the center and cut around the edges with a small knife. Remove the fruit and membrane, reserving the fruit and peel shells. Chop the orange sections and place them in the bottoms of the shells.
3. 3 Preheat the oven to 450 degrees F (220 degrees C). In a clean glass or metal bowl, whip egg whites with an electric mixer until foamy. Mix in cream of tartar and gradually beat in the sugar while continuing to whip until stiff and glossy.
4. 4 Place the orange shells on a baking sheet and place a ball of sherbet into each one. Cover the sherbet with meringue, sealing to the edges of the orange peel.
5. 5 Bake for 5 minutes in the preheated oven, until browned. Remove and serve immediately.

By KARLA10

Ingredients

• ✓ cream of tartar
• white sugar
• corn syrup
• water
• salt
• egg white

Instructions

1. 1 In a small saucepan, combine sugar, corn syrup, water, cream of tartar, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar has dissolved. Remove from heat.
2. 2 In a medium mixing bowl, beat egg whites until foamy. With mixer on medium speed, slowly pour the hot syrup mixture over the egg whites. Turn mixer to high speed and beat until stiff peaks form. Spread over top of pie, covering filling completely. May brown meringue in oven if you desire.

By Saundra

Ingredients

• ✓ cream of tartar
• egg white
• salt
• white sugar
• cake flour
• confectioners sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Sift cake flour and confectioners sugar together 5 times and set aside.
2. 2 In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla.
3. 3 Quickly fold in flour mixture. Pour into a 10 inch tube pan.
4. 4 Bake at 350 degrees F (175 degrees C) for 45 minutes.

By Darlene Williams

Ingredients

• ✓ cream of tartar
• egg white
• vanilla extract
• cornstarch
• confectioners' sugar
• cashew nut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line two cookie sheets with parchment paper.
2. 2 In a large dry glass or metal bowl whip egg whites until soft peaks form. Add vanilla, cream of tartar, and cornstarch, and continue whipping at medium speed while gradually adding the confectioners sugar 1/4 cup at a time. Whip until the whites have a nice peak, but not stiff. Fold in cashew pieces with a rubber spatula. Drop rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for about 15 minutes in the preheated oven, until the edges are lightly browned. Cool on wire racks. Store in an airtight container at room temperature when completely cooled.

By Hartini

Ingredients

• ✓ cream of tartar
• graham cracker crust
• lemon juice
• sweetened condensed milk
• egg
• white sugar

Instructions

1. 1 Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
2. 2 In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
3. 3 Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

By JANE HUEY

Ingredients

• ✓ cream of tartar
• brown sugar
• shortening
• egg
• vanilla extract
• all-purpose flour
• baking soda

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cream together the sugar, shortening and eggs. Add vanilla and mix well.
3. 3 In a separate bowl, mix together the flour, baking soda, and cream of tartar. Add to brown sugar mixture and stir until it is a soft dough.
4. 4 Roll out, cut with cookie cutters and bake for 8 to 10 minutes.

By Pat Melcher

Ingredients

• ✓ cream of tartar
• dark chocolate
• egg white
• white sugar
• vanilla extract
• semi-sweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with baking parchment.
2. 2 Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Let chocolate cool slightly while preparing the egg whites.
3. 3 Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Stir cream of tartar into the egg whites.
4. 4 Scoop some of the egg whites into the cooled melted chocolate and fold until smooth. Fold the chocolate mixture into the remaining egg whites. Fold in vanilla extract. Stir chocolate chips into the mixture; drop by spoonful onto the prepared baking sheet.
5. 5 Bake until cookies set in their centers, 10 to 15 minutes.

By Epagoza

Ingredients

• ✓ cream of tartar
• white sugar
• egg white
• salt

Instructions

1. 1 Bring 2 cups of water to a simmer in a medium pot.
2. 2 Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
3. 3 Reduce the heat under the simmering water and place the stand mixer bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from the heat immediately.
4. 4 Place the bowl onto the stand mixer and attach the whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes; the mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
5. 5 Use meringue immediately.

By Zaya

Ingredients

• ✓ cream of tartar
• egg white
• salt
• honey
• cake flour
• sugar
• vanilla extract

Instructions

1. 1 Place a 10-inch tube pan in the oven. Preheat oven to 425 degrees F (220 degrees C).
2. 2 Beat egg whites with salt in a glass or metal bowl until foamy. Add cream of tartar and continue to beat until egg whites stand in peaks. Gradually add honey while beating continually to integrate until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
3. 3 Sift flour and white sugar together. Add 1/3 of the flour mixture into the egg whites and fold gently with a spoon to integrate; repeat in two more additions of the flour mixture to completely incorporate. Stir vanilla into the batter.
4. 4 Remove hot tube pan from the preheated oven. Pour the batter into the hot pan. Thump pan several times on a flat surface to break air bubbles in batter.
5. 5 Bake in the preheated oven until golden and the top springs back when lightly pressed, 22 to 25 minutes. Cool cake in pan on a wire pastry rack for at least 2 hours. Run a long, thin metal spatula or knife around edge of pan to loosen cake from pan.

By Shannon

Ingredients

• ✓ cream of tartar
• egg white
• granulated sugar
• confectioners sugar
• maple extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.
3. 3 Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.

By ZBAYOU

Ingredients

• ✓ cream of tartar
• egg
• sugar
• cocoa powder
• vanilla extract
• heavy cream
• confectioners sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
2. 2 Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
3. 3 Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
4. 4 Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.

By Carol

Ingredients

• ✓ cream of tartar
• white sugar
• almond paste
• coconut
• semisweet chocolate chip
• egg white

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or grease lightly.
2. 2 In a medium bowl, blend together the sugar and almond paste using your fingers until the paste is completely worked into the sugar. Stir in the coconut and chocolate chips. In a clean dry glass or metal bowl, Whip egg whites and cream of tartar to stiff peaks. Fold half of the egg whites into the coconut mixture to lighten the batter. Gently fold in the remaining whites, being careful not to deflate. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
3. 3 Bake for 20 minutes in the preheated oven, or until tops are lightly browned. Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.

By Christine

Ingredients

• ✓ cream of tartar
• cake flour
• white sugar
• egg white
• salt
• vanilla extract
• lemon extract

Instructions

1. 1 Preheat the oven to 330 degrees F (165 degrees C).
2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the sugar while continuing to whip to medium peaks. Since this is a high-altitude recipe, whip them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a fourth at a time. Spoon into a clean and dry 9 inch tube pan.
3. 3 Bake for 25 minutes in the preheated oven, then increase the temperature to 375 degrees F (190 degrees C). Continue baking for another 3 minutes, or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool, run a thin spatula or knife around the outer edge, and tap out firmly.

By AMYK

Ingredients

• ✓ cream of tartar
• sugar
• butter
• egg yolk
• vanilla extract
• all-purpose flour
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
2. 2 Cream together sugar and butter. Beat in egg yolks and vanilla.
3. 3 Add flour, baking soda, and cream of tartar. Stir.
4. 4 Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color.

By Pam

Ingredients

• ✓ cream of tartar
• egg white
• white sugar
• water
• rose extract
• cardamom
• salt
• red food coloring

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. 2 In a mixing bowl, beat egg whites and cream of tartar together with an electric mixer on high speed until the mixture forms stiff peaks.
3. 3 Place sugar, water, rose extract, cardamom, salt, and food coloring in a saucepan, and bring to a simmer over low heat, stirring until the sugar has dissolved. Simmer the mixture for a minute or two, stirring constantly, and very slowly pour the syrup in a thin stream into the egg whites, beating constantly with electric mixer on high speed. Beat until the syrup is incorporated and the meringue is stiff and shiny.
4. 4 Drop by spoonfuls or pipe into rosettes with a star tip onto the prepared baking sheet.
5. 5 Bake in the preheated oven until the meringues are hard, 1 to 1 1/2 hours; turn off the oven, and allow them to cool inside the oven to finish baking the insides.

By chikalin

Ingredients

• ✓ cream of tartar
• egg white
• salt
• vanilla extract
• peppermint extract
• green food coloring
• white sugar
• milk chocolate candy kiss

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. 2 Combine egg whites, cream of tartar, salt, vanilla extract, peppermint extract, and green food coloring in a large bowl. Use an electric mixer to beat until soft peaks form.
3. 3 Beat sugar into egg whites one tablespoon at a time. Continue to beat until stiff peaks form, and mixture is glossy and very smooth, 4 to 5 minutes.
4. 4 Drop the meringue by half teaspoons onto prepared cookie sheet; top with chocolate kisses. Spoon a scant teaspoon of meringue over chocolate, and smooth to cover completely.
5. 5 Place cookies in the preheated oven; turn oven off. Leave meringues in oven overnight, or until oven has cooled completely.

By Marshall Gatten