Meringue poinsettias

Ingredients:

• Whites of 4 large eggs, room temperature
• 0.5 tsp cream of tartar
• 1/4 teaspoon salt
• 2 and 1/4 cups powdered sugar

Preparation:

1. Position oven racks in the upper and lower thirds of the oven; preheat oven to 120°C (250°F). Line 2 baking sheets with parchment paper.
2. In a large, clean, dry bowl, beat the egg whites with the cream of tartar and salt with a mixer on medium speed until foamy. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the powdered sugar, about 1/4 cup at a time, and beat until stiff, glossy peaks form, about 5 minutes more.
3. Transfer the meringue to a pastry bag fitted with a star tip. Pipe 1-cm (0.5-inch) touching drops to make about 24 meringues, each 5-7 cm (2-3 inches) in size. Bake at 120°C (250°F) until the meringues are crisp and dry, 3-4 hours. Let cool completely on the baking sheet.