Recipes

preheat oven to 300F. Line baking sheet with parchment paper, set aside. In a medium bowl, beat egg whites, cream of tartar and salt with an electric mixer on high until soft peaks form. Add sugar, 1/4 cup at a time in a steady stream, beating until soft peaks form. The meringue should have a glossy surface. With a small brush, paint a 1/4 inch strip of food coloring down one side of pastry bag. Carefully spoon meringue into pastry bag with star tip. Pipe rosettes onto prepared sheet 1 inch apart. Bake 30-35 minutes or until crisp. Cool on pan on wire rack. Store in an airtight container.