Meringue cookies

I've always wanted to try meringue cookies, so I decided to go for it this year.  They are really very easy. You just have to make sure you beat it long enough. My first try wasn't a great one for this very reason.

Use:

4 large egg whites (if using carton eggwhites, use 3/4 cup)
1/2 t. of cream of tartar
1 C sugar
1 t. flavor
color

The egg whites need to be room temp.  Put them in the bowl of your stand mixer. You will want to use a stand mixer, take my word for it.
After they are frothy, add the cream of tartar.. When soft peaks are formed, add the sugar 1 T. at a time.  Turn the mixer up to med.high and beat until sturdy peaks are formed. Mine took around 10 minutes to get to this stage.

When your peaks are well formed, add the flavor and color.  Put into a decorating bag with a large star tip. You can also make Christmas trees with a round tip. Just keep going in circles until you reach the desired height. Don't go real high or they may have trouble when you bake them.

Bake at 250 degrees for aproximately an hour.  Leave in the oven after turning off the heat without opening the oven for a few hours, or overnight.

They should be hard to touch when you remove them.  When you eat them, they will melt of your tounge. Yum...

Store them in an airtight container.