Naturally gluten-free, dairy-free, yeast-free, soy-free, corn-free, peanut-free
These little treats truly are delicious. Remember that you don't really bake meringues (they should not go brown), you are drying them in the oven - which is why the temperature is so low.
Also, when making meringues, you only use the egg whites. Consider making another recipe along side it that uses the left over egg yolks.
4 egg whites
1/4 tsp cream of tartar
2 1/4 cups gluten free, corn free, confectioners' sugar
Preheat the oven to 200 degrees F.
Line two or more baking sheets (or glass pans) with baking parchment (NOTHING sticks to baking parchment!).
In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed until all the sugar is mixed in and the mixture becomes stiff and shiny. When it gets stiff and shiny, stop mixing and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow the cookies to cool completely before storing in an airtight container at room temperature, with parchment between the layers.