Merginue Cookies Sultane Nozzle 795

I have 6 egg white left in the refrigerator for over a week now. So I decided to make merginue cookies with my new sultane nozzle 795. First time using the nozzle so definitely need a lot of practice.  😆 I might buy the nozzle 796 too to see the difference between the two. These look like seashells! I love the color too.😍

Place tray on 2nd and 4th level

Divide into 5 color, line on plastic wrap and fold two end together to place into big bag. Or divide into smaller bags

Merginue at stiff peak. Smooth and no gritty feel from sugar












Ingredients

168 g egg white (used cold)
225 g granulated sugar
1/2 tsp cream of tartar
1/8 tsp salt
3/4 tsp clear vanilla extract

1. Preheat oven 200F.
2. Place sugar in food processor to blend to finer sugar.
3. In a grease free bowl, whisk egg white to frothy.  Add in cream tartar and salt. Continue to whisk until foamy and fine bubbles.
4. Add 1 tbsp sugar each time until all gone.
5. Whish until very stiff peak, shiny, and no gritty feel from sugar. Add in clear vanilla. Whisk for another minute making sugar merginue very stiff.
6. Divide into 5 and color. Place a plastic wrap on counter, and line your merginue on it. Then wrap the plastic together to place into piping bag. Pipe into silicone mats or parchment papers.
7. Place on 2nd and 4th level. Bake for 2 hours. After 2 hrs, do not open door. Keep merginue in oven with heat off for another 1-2 hours to finish drying.