Meringues

Here is the recipe I used. It is literally copied and pasted from here.  Thanks Tessa - you did a great job! My tips are in BOLD.

*** My alterations: I halved the recipe after the meringue was done, added color and flavoring. I bake for 90 minutes at 200F, then leave in the oven to cool and set for an additional 2-3 hours.

How To Make Meringues

Makes about 4-dozen 2-inch cookies

Ingredients:
3 large egg whites
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract - I use coconut most of the time, as well as extra, this time I used Lavender and Almond.
Pinch salt

Equipment:
Clean mixing bowl or Stand Mixer
Whisk or electric mixer
Baking sheet pan
Parchment paper
Piping bag
Piping tip
Rubber spatula

Instructions:

Preheat your oven to 215°F. (I do 200F). Line a baking sheet with parchment paper and set aside.

~  Place the egg whites in the mixer bowl and begin whisking on medium low (level 2 or 3). 

o   NOTE: Be sure that the mixing bowl and whisk are free from grease and that the egg whites do not have any bits of yolk in them. If any yolks are present it will not form the airiness needed because they have fat content. Do try to not let any yolk in your whites, if this happens, its better to start over. I separate mine individually using 2 bowls – one for separating and one for collecting the whites.

~  Whisk until foamy and it looks like all the whites are mixed well and have small bubbles. As the eggs whites are whisked, air is incorporated. Little air bubbles will start to form and the egg whites will foam. They will still be too thin to hold any shape. Once they begin to foam, begin adding in the sugar, a little bit at a time.

o   Watch for the "soft plop" stage. The foam and air bubbles will start to tighten and the whites will become opaque. The "soft plop" stage describes eggs whites that hold onto the whisk but do not form peaks. (See Picture 1 below)

~  Once you achieved the “soft Plop” stage, turn off the mixer and add in the cream of tartar, vanilla, and salt. Still add the Vanilla even if you are going to add extra flavor, vanilla is an enhancer, like the salt is.

~  Turn mixer back on and increase speed to medium (level 4-5) to mix in the tartar, vanilla, and salt. Gradually start adding in the sugar slowly, a tablespoon at a time. Allow the mixer to do the work and “melt” the sugar into the whites slowly. Adding too much sugar too quickly will deflate the whites.

~  Continue adding the remaining sugar as the whites turn into "soft peaks” until all the sugar is incorporated.

o   The whites will begin to hold their shape, but will eventually slump over and melt back into the bowl.

~  Once all the sugar has been added, increase the speed to medium-high (level 5-6) until they hold firm peaks.

o   Watch for the "firm peaks" stage. Firm peaks are achieved when whites hold their shape. If you pull the whisk straight out of the bowl, a peak will form. At this stage, the tip of the peak will fold back over onto itself. (See Picture 2 below)

~  Add gel food coloring or additional flavors, if using.  
      

o   To add extra flavor: Turn off mixer and add the extract. Then turn the mixer back on low and slowly increase the speed back up to medium high (level 5-6).

o   To add color: Turn off the mixer. Using a knife get a tiny bit of gel food coloring and scrap the knife on to the whisk at the bottom. Then turn the mixer back on low and slowly increase the speed back up to medium high (level 5-6). These steps can be done at the same time. *** I used Lavender (Purple) and Almond (Teal) oils as flavoring.

~  Once you’ve added your extras. Turn the mixer on to high (level7-8) and watch for the "stiff peaks" stage. The stiff peaks stage is what we are trying to achieve. At this point, the peaks should stand up nice and straight. The whites will be glossy and smooth. If you rub a bit between your fingertips, it should feel silky (meaning the sugar has completely dissolved.) (See Picture 3)

~  OPTIONAL: Fold in any other ingredients, if using. Gently fold in chopped nuts, chocolate, etc. with a large rubber spatula.

~  Fill the piping bag with meringue. Fit a piping bag with a plain or star tip. Unfold the top of the piping bag about halfway; then use a rubber spatula to fill the bag with the meringue. Fill the bag only 1/2 to 3/4 of the way full to prevent the meringue from spilling out the top of the bag.

~  Pipe out the meringue. Gently squeeze the piping bag to push out any air pockets before getting started. Pipe meringue kisses by holding the bag perpendicular to the baking sheet. Hover the top slightly over the sheet and pipe a "kiss" of meringue: pipe the meringue, stop pressing the bag, then pull up on the bag. (Alternatively, you can use a soup spoon to scoop large, rustic meringues.)

~  Bake for 90 minutes. Depending on the size of your meringue, bake for about 60 minutes, or until the outside is crisp and the inside is dry yet chewy. They should feel light and hollow. When done, the meringue should easily peel off the parchment paper. Turn the oven off, crack the door open, and let the meringue cool completely in the oven.

o   This step is most important - you need to allow them to cool slowly so they are not shocked and cracked. I leave mine in the oven with the door cracked for at least 3 hours.

Storage: Baked meringue may be stored in a covered container at room temperature for a few days. Do not refrigerate.

Soft Plop Stage -- Picture 1:

Firm Peaks Stage -- Picture 2a:

Firm Peaks Stage -- Picture 3: