Sweet Sunday

Thank you to my seester, Julia, who has been on the phone with me for like an hour trying to find it in my mom's cookbook, since I lost my copy :( I was 98% sure it was in my mom's old Betty Crocker cookbook...well turns out it was the other 2% haha it was in her step by step cookbook! Sorry baby seester you're the best!! These aren't hard all the way through like the ones you buy in the store. These are light and airy and kind of gooey in the middle and it melts in your mouth! If you want them dry all the way through just cook them longer. Feel free to swap out different extracts for the peppermint. You can find everything from butter nut to raspberry to lemon. Fun for holidays and special occasions especially when you add food coloring. Christmas we make red/pink and green. Other times we'll make purple...blue...anything :)

Meringue Cookies

Ingredients
-3 egg whites
-1 tsp vanilla
-1/4 tsp cream of tartar
-1/4 tsp peppermint extract (optional)
-pinch of salt
-1 c white sugar

Directions
-Preheat oven to 275 degrees F
-In small bowl beat eggs whites, vanilla, cream of tartar, whatever extract you are using (if any) and salt until soft peaks form
-Gradually add sugar about 1 tbsp at a time and beat until very stiff peaks form. Drop or pipe by about an inch, inch and a half apart. (they can be as big or small as you want them. if you don't have a piping bag do what I do, take a big freezer bag and load the mixture in, seal closed, snip an end off and squeeze out! so easy and much neater than using a spoon)
-Bake for 30 minutes