3 large eggs, separated
1/2 teaspoon(s) cream of tartar
Salt
3/4 cup(s) superfine sugar
Dragées, optional
Directions
Place egg whites in a medium bowl and
let stand for 30 minutes; discard yolks.
Add cream of tartar and a pinch of salt.
Using an electric mixer set on medium
beat until soft peaks form. Increase
speed to high and add sugar
1 tablespoon at a time, beating until
stiff peaks form and sugar is nearly
dissolved. Preheat oven to 300
degrees F. Meanwhile, pour meringue
mixture into a pastry bag fitted
with a large (3/8-inch) star-shaped
tip. Using the photo as a guide
pipe 3-inch-diameter snowflake
shapes onto two parchment-lined
baking sheets. Decorate the tops
with dragées, if desired. Bake for
10 minutes, then turn off oven.
Let meringues dry in oven
with door closed, for 1 hour.
Carefully peel meringues
from parchment and transfer
to a wire rack to cool completely,
for about 20 minutes