stephie's overly cute meringue cookies

this is for everyone who asked how i made these:

1. preheat oven. 200 degrees for 1.5 to 2 hours for uniform textured meringue. 300 degree for about 25 mins for crunchy ones with a soft center. i prefer the latter.

2. separate the whites from 2 eggs and beat until foamy. add 1 teaspoon of vanilla, and 1/8th teaspoon of cream of tartar. don't be a fool like me and sneak in some egg yolk by accident. my first batch looked like sad cloud kakas.

3. beat until soft peaks form. then slowly add 1/2 cup of superfine or regular white sugar: use heart shaped measure cups and you'll always bake with love.

4. continue beating on high speed until very stiff, and shiny, like so:

5. fill piping bag with meringue mixture, and pipe a dome-shaped meringue blob on parchment paper or silicon mat placed on top of a cookie sheet.

(oooh, nice n shiny)

i'm really bad at piping so i tried out all different shapes...rosettes are pretty in my opinion but i think the blobs give the best texture taste-wise!

6. bake! they'll be done when they start to crack...they make interesting crackling noises when cooling off. :)

OPTIONAL BONUS POINTS FOR EFFORT/CUTENESS OVERLOAD:

- add food coloring, and mix well. i used a tiny bit of tulip red food coloring paste.
-pipe other shapes, but thinner cookies may result in a shorter baking time. i tried making hearts:

they turn a little brown after baking.

and here's the finished cookies, in daylight!!