Meringue Swirls

3 large egg whites, at room temp

pinch of salt

1/4 tsp cream of tartar

3/4 cup sugar

1/4 tsp vanilla extract

Coarse sugar crystals and/or silver nonpareils, for sprinkling

1. Preheat the oven to 250. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy (use whisk attachment if using a stand mixer.) Add the cream of tartar; increase the speed to medium high and add the sugar,1 Tbl at a time. Add the vanilla extract and continue beating until the sugar is dissolved and the meringue is thick, glossy and forms stiff peaks, about 6 min.
2. Fit a piping bag with a large star tip. Fill the the bag with the meringue and pipe spirals on the prepared baking sheets, about 1 inch apart. Sprinkle with the coarse sugar.
3. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Store in an airtight container up to 1 week.

I did a few things different from this recipe! I did not cook these for an hour.  They only cooked for 15-20 min. You need to touch these and see if they are dry, otherwise they start to turn brown, and they will not  have that white, pretty look to them.  I also took them right out and let them cool on my counter, and they were fine. :)