Vanilla Cashew Meringue Cookies

1. Preheat oven to 250°F.
2. Soak cashew nuts in 1-2 tablespoon of lukewarm water for 10 minutes ; Make a fine paste after that.
3. In a mixing bowl add egg whites, cream of tartar, cashew nut paste and salt; Beat on medium speed until creamy.
4. Then add confectioner's sugar little by little; Beat on high speed after each addition.
5. Once all the sugar is added, scrape down the sides of the bowl; Keep beating until the foam folds stiff, shiny peaks.
6. Make sure that the sugar is completely dissolved; Once the foam feels smooth, add vanilla extract; Mix well.
7. Arrange the baking sheets lined with parchment paper.
8. Cut a small hole in the tip of a pastry bag and insert a star tip.( I used Wilton's No. 32 Open Star Decorating Tip)
9. Transfer the cookie foam into the pastry bag; Squeeze out the foam into 1 - 1¼ inch diameter onto the baking sheets( leave at-least 1 inch in between 2 cookies).
10. Bake 40-45 minutes or until firm. Turn off oven and leave meringues in oven for 1 hour.(do not open oven).
11. Remove from oven, transfer to wire rack and cool completely.
12. Store in an airtight container at room temperature.

Yield: Makes about 60-65 cookies.