Hey, you saw our segment on the Wolfcast and wanted to see how it’s really done. Well fortunately, we left the recipe down below; check it out!

Ingredients:

4 large room temperature egg whites

½ teaspoon cream of tartar (don’t forget this one)

⅛ teaspoon salt

1 cup granulated sugar

1 teaspoon vanilla extract

Note: as opposed to ⅛ a teaspoon, we just used a pinch (they’re essentially the same thing)

Steps:

1. Preheat oven to 225 F. and line a large cookie sheet with parchment paper  (we used 2) – set aside
2. Combine the egg whites, cream of tartar and salt in a large bowl
3. Use an electric mixer or stand mixer (we used electric) and stir on low speed until it’s foamy – then switch to high speed
4. Beat the mixture until it’s thick shiny, and has increased in volume. It should have stiff peaks (we had stiff peaks but they were honestly kind of weak – so don’t be afraid to mix a lot), and make sure the sugar is completely dissolved
5. Add the vanilla extract and stir in
6. Fit a piping bag (or a large sandwich bag) and fill it with the meringue mixture – don’t worry the distance between them since they won’t spread (we obviously didn’t read that part)
7. Bake for an hour – BUT don’t open the oven when it’s done; leave the oven door closed and let it cool for an hour or 2 before you remove (once again – we’re #dumb and didn’t read the entire recipe, so do that)
8. Make sure to keep them away from heat and moisture as it can soften your meringues

Here’s the original recipe: https://sugarspunrun.com/meringue-cookie-recipe/