MAKES 42 (1-1/2-INCH) COOKIES If you don’t have superfine sugar, use regular granulated sugar whirled in a food processor for 1 minute. Be sure to use alcohol-based extract; oil-based deflates the meringue. For visual flair, try a variety of pastry tips and piping techniques and, after baking and cooling, dip the cookies in chocolate or sprinkle them with edible gold dust (see below). Cookies keep in an airtight container at room temperature for 1 week.
Using a rubber spatula, scrape the meringue into the piping bag. Holding the top of the bag with one hand, twist the bag to seal the top. Hold the piping bag at a 90-degree angle about 1/2 inch from the prepared baking sheet and pipe stars 1 to 2 inches in diameter close together but without touching (they won’t spread when they bake).
For Gilded Cookies: Sprinkle cooled cookies with edible gold dust (available at craft stores).
For Chocolate-Dipped Cookies: Melt small pieces of dark chocolate in a double boiler, stirring until smooth, then immediately remove it from the heat and dip part of each baked and cooled cookie into the chocolate. Let them harden on a parchment paper–lined tray.