Meringue Angels

Frothy and light like angels in flight these gossamer cookies are fun to make and decorate. Baked for a short time and air-dried in the hot oven these cookies show off a variety of colored sugar crystals baked upon their wings.

Ingredients:
2 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/2 cup sugar

Directions:
Preheat oven to 300 degrees.

Beat egg whites, vanilla and cream of tartar to soft peaks in a small mixing bowl. Gradually add sugar while beating to stiff peaks.

Pipe into an angel shape using a 1/4-inch tip attached to a pastry bag. Begin by forming a 2-1/4-inch triangle about 3/4-inch wide. For the body, pipe a strip atop the wings. Pipe a 1/2-inch round atop the wide end to form the head. Smooth with a spatula. Bake for 5 minutes, then turn the oven off and let the cookies dry for about 25 minutes with the door closed until dry and crisp, but still white.

NOTE: Pastry bags and tips are sold in kitchenware shops, craft shops and some department stores. Substitute a sandwich bag if needed in lieu of pastry bag and cut it a 1/4-inch in the corner.

Cooking Tips
Try making your own shapes using different pastry-bag tips.

Servings: 4