6 egg whites, at room temp.
½ tsp. cream of tartar
1 c. sugar
1 tsp. strawberry flavoring
1. Preheat oven to 225. Lightly grease a large cookie sheet or line with aluminum foil.
2. In a large bowl beat the whites until foamy. Beat in tartar and add sugar gradually until the meringue is glossy and stiff. Fold in the flavoring.
3. Drop heaping tablespoonfuls of meringue on cookie sheet spaced about 1 inch apart. Using the back of a spoon swirl the meringue up into a point.
4. Bake in center of oven for 1 hour or until dry.
5. Turn off the oven and allow meringues to dry in the oven overnight. The cookies should be firm.