Almond meringues

Ingredients:

• Whites of 3 large eggs
• A pinch of fine salt
• 1/4 tsp cream of tartar
• 3/4 cup superfine sugar
• 1/4 - 0.5 tsp almond extract
• Special equipment: pastry bag with a star tip.

Preparation:

1. Position racks in the upper and lower thirds of the oven and preheat the oven to 120°C.
2. In a large bowl, beat the egg whites with salt using a mixer on medium-high speed until foamy. Add the cream of tartar and continue beating until soft peaks form. While beating, gradually add the sugar, then continue beating until stiff peaks form. Stir in the almond extract.
3. Transfer the mixture to a pastry bag fitted with a star tip and pipe 2.5cm diameter meringues, 2cm apart, onto prepared baking sheets. Bake until the meringues are opaque, light, and dry, about 1 hour.
4. Turn off the oven, but leave the meringues inside with the door slightly open to cool and dry completely, for another 2 hours. Meringues can be stored in a tightly sealed container at room temperature for up to 2 days..