What you will need:
3 large egg whites (or about 3 ounces)
¼ tps cream of tarter or salt
½ cup superfine or castor sugar (If you can't find castor sugar, you can put granulated white sugar in a food processor for 30-60 seconds)
¼ cup syrup of your choice
food color to desired hue.
Let egg whites come to room temperature. Preheat oven to 200 degrees. Line baking sheets with parchment paper.
Put egg whites in a bowl that is clean and completely dry. Whisk with an electric mixer on med-low until foamy. Add cream of tarter and continue to beat until whites hold soft peaks. Add the sugar and syrup, a little at a time making sure that each addition is blended thoroughly before adding more. Increase mixer speed to medium-high and continue mixing until whites hold very stiff peaks. Add garnish if desired and finish mixing. You will be able to tell the meringue is done when the mixture feels smooth when rubbed between finger and thumb.
Drop meringues into cookie sheet in 2-3 inch rounds using two spoons. For a more decorative effect, use pastry bag with a tip. Do not handle meringue with your hands while you are putting it onto baking sheets. If mixture begins to get soupy, beat on medium-high again until stiff peaks return.
Bake meringues for approximately 1.5 to 3 hours rotating baking trays at least once to ensure even baking. Meringues are done when the outside forms a shell. Turn oven off and open door. Allow meringues to cool for several hours or overnight.
Bakers note: Nothing about baking meringues is difficult, but it is time consuming. When using syrup flavors, baking times may increase as it takes longer for the syrup to dry enough to form a shell on the cookies. Be patient, and check them about every 15 minutes after the first two hours. Making smaller cookies will increase your ability to control the texture of the finished cookie.
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