A light, airy, crunchy and perfectly sweet cookie!
1. Crack and separate eggs. Put egg whites into mixing bowl and begin to whip on highest speed with the whisk attachment.
2. While whipping, stream in granulated sugar very slowly.
3. Whip until stiff peaks form.
4. Add salt and vanilla at this point if choosing to do so. Mix until fully incorporated.
(At this point you may pipe into any shape you’d like. Bake at 175 degrees Fahrenheit for 1 hour. Then turn off oven and leave in for another 1 hour.)
To Make Spiders
1. Take a few spoonfuls if the meringue and place in a small bowl. Dye red.
2. With remaining meringue, dye it black.
3. Fill a piping bag fitted with a medium sized tip, (if you don’t have a tip available, cut the end of your piping bag) with the black meringue.
4. On a pan lined with parchment paper, pipe a large, about a quarter sized, “dot” onto the parchment paper. This will be the spider’s body. Right next to that dot, pipe a smaller dot touching the larger dot, about half the size, serving as the head. Make sure to leave enough space between each spider body for spider legs.
5. Fill another piping bag and fit with a small round tip. Or simply cut a small opening in the bag. Fill with black meringue. Pipe spider legs, 4 on each side of the body. Keep them short and slightly thick to avoid breakage. Make sure they connect to the body.
6. Fill another piping bag fitted with a small round tip with red meringue. Pipe eyes onto the head. Then pipe an hourglass onto the back of the body.
8. Place into a 175 degree Fahrenheit oven and bake for 1 hour. Turn off oven and leave them in another hour. Take out of the oven and cool completely.
9. Carefully peel off the parchment. They’re fragile. Arrange on a platter and enjoy!!! Store in an airtight container at room temperature for up to two days.