Ingredients:

  • 3 large egg whites, at room temperature (approx. 90g / 3oz)
  • ⅛ teaspoon cream of tartar (0.6 g / 0.02 oz)
  • ¾ cup granulated sugar (150g / 5.3oz)
  • ½ teaspoon pure vanilla extract (2.5ml / 0.08 fl oz)
  • Pinch of salt

Instructions:

  1. Preheat oven to 200°F (93°C) and line baking sheets with parchment paper or silicone mats.
  2. In a clean, grease-free mixing bowl, beat the egg whites with the cream of tartar and salt until soft peaks form.
  3. Slowly add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Beat until the meringue is stiff, glossy, and holds stiff peaks. The sugar should be completely dissolved.
  4. Gently fold in the vanilla extract.
  5. Transfer the meringue to a piping bag fitted with a round tip (or simply use a spoon). Pipe or spoon small mounds of meringue onto the prepared baking sheets, leaving a little space between each cookie.
  6. Bake in the preheated oven for 1-2 hours, or until the meringues are dry and crisp to the touch. Do not open the oven door during baking!
  7. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This prevents cracking.
  8. Store in an airtight container at room temperature. Enjoy these delicious Meringue Cookies!