Meringue

• 2 egg whites
• 1/4 teaspoon cream of tartar
• Dash salt
• 1/2 cup superfine sugar
• decorative dry ingredients
  

Directions

1. Place egg whites in a medium bowl. Let stand at room temperature for 30 minutes. Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper or foil.

2. Add cream of tartar and salt to egg whites. Beat with an electric mixer on medium speed until soft peaks forms (tips curl).

3. Gradually add the 1/2 cup superfine sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form ( tips stand straight) and sugar is nearly dissolved.

4. Transfer meringue to a decorating bag fitted with a 3/8-inch round tip. Pipe shapes on top of paper or foil. Sprinkle with the decorative ingredients.

5. Bake all of the meringues at the same time on separate oven racks for 10 minutes.

6. Turn off oven; let meringues dry in oven with door closed for 1 hour. Lift meringues off paper or foil. Transfer to wire racks; cool completely.

If desired, melt chocolate chips in a double boiler & spread on bottom of cured meringues.