Today Charlie started class by preheating the oven to 225 degrees. Next, he separated 5 egg whites. Using the KitchenAid mixer with the whisk attachment Charlie started beating the egg whites. He gradually added 1 cup of sugar and 1/2 teaspoons of cream of tartar. Charlie continued whisking the eggs for another 10 minutes. We knew the cookies were ready for the baking sheet when they held a peak. Charlie piped the meringue ghosts into cookies and then baked them for 45 minutes.