I enjoyed meringue cookies long before I became a chicken keeper. Once we started collecting fresh eggs from the heritage breed hens at 1840 Farm, I began my love affair with meringue.
makes 4 dozen
1 teaspoon vanilla extract
Combine egg whites, salt, and cream of tartar in the prepared bowl. Mix on high speed until light and frothy. Continue to beat on high speed while adding the sugar one Tablespoon at a time. Beat the mixture until stiff peaks of meringue form. The meringue will be stiff and glossy and remain in the bowl when turned upside down. Gently fold in the strawberry mixture using a spatula. Fold until the mixture is well combined. I love the natural, pale pink color of the meringue. If you prefer a deeper, richer color, a few drops of food coloring can be added and folded into the meringue at this stage.