3 egg whites
1/2 teaspoon cream of tartar
1-2/3 cups sifted powdered sugar
1/4 teaspoon clear vanilla extract

Line two cookie sheets with parchment paper and set aside. Preheat oven to 300°F. In a large bowl beat egg whites and cream of tartar with an electric mixer on high speed until soft peaks form. Add powdered sugar, gradually, beating continually. Beat until mixture becomes very thick and glossy. Spoon meringue into a freezer, zip-top plastic bag, fitted with a small decorating tip. Trace 5-inch stars using a cookie cutter as a guide or draw a free hand star design on parchment paper.

Pipe stars on the parchment paper, around the rim and then fill in partially on the inside of the stars, leaving open spaces. Sprinkle with candies, glitter or sugar. Place meringue stars in oven and turn the oven off. Let meringue stars dry in the oven with the door closed for at least 1 hour or until the stars are dry and crisp, but still white. Let stars cool on parchment and carefully remove stars with metal spatula to serving plate or gift tin. Store in an airtight container for up to 1 week.

Approximate Nutrient Content Per 1 Cookie:
51 calories; 1 gm protein; .5 gm fat; 12 gm carbohydrate; 1 mg calcium; 12 mg sodium.

Recipe Source: American Egg Board