These easy meringue cookies are a great way to use up extra egg whites.
Preheat oven to 225 degrees.
Whip egg whites until foamy. Add cream of tarter and continue beating until mixed.
Add sugar, 1 Tablespoon at a time, while continuing to whip. Once mixture is stiff, add extracts. Whip to incorporate.
Place meringue mixture in a piping bag and pipe onto parchment lined sheet pan. Add sprinkles if desired. Bake at 225 degrees for 45 minutes.
After 45 minutes, turn oven off. Do NOT remove meringues. Allow meringues to sit in the oven, undisturbed, for at least an hour. Remove and enjoy.
Meringues will keep for about a week in an airtight container. Moisture will cause them to soften.
Easy Meringue Cookies https://www.dogwoodsanddandelions.com/easy-meringue-cookies/