Meringue Cookies

Ingredients

• 4 egg whites
• 1 cup sugar
• 1 pinch salt
• 1 tsp of Blue Coast Bitters
• 1/4 tsp cream of tartar

Directions

1. Set oven to 190 F.
2. Separate the egg whites one at a time into a small bowl for your stand up mixer. 
3. Add cream of tartar and salt to the bowl and begin mixing on low, then gradually increase to high and mix until froathy.
4. Once egg whites have brother, slowly sprinkle in sugar. Take your time and add the sugar slowly. 
5. After the sugar has been added it's time to beat in the Bitters. 
6. Your meringue mixture is done once it has a thick marshmallow texture and can hold a nice peak. 
7. Transfer the mixture to a piping bag fitted with a large star attachment or with the tip cut off. 
8. Add small dollop of meringue to the corners of a baking sheet and press the parchment paper down (acts like glue and provides a stable base). 
9. Pipe your meringues, allowing at least 1 inch of space between. Squeeze the piping bag while the tip is about 1/2 inch from the paper and lift as you squeeze. 
10. Place on the center rack and bake at 190 F for 45 mins, then turn oven off, but keep the door closed for an additional 1-2 hours. The meringue cookies are done when they're dried through.