Vanilla Meringue Cookies

Instructions

1. 1

   Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, beat the egg whites with an electric mixer on medium speed until frothy.

3. 3

   Add the cream of tartar and continue to beat on medium speed until soft peaks form.

4. 4

   Soft peaks form when the egg whites are whipped enough to form peaks that will curl over when the beater is lifted out of the mixture.

5. 5

   Increase mixer speed to medium-high and add sugar, one tablespoon at a time. Beat until stiff peaks form, and the meringue is glossy, smooth, and peaked.

6. 6

   Stiff peaks form when the meringue peaks stand upright firmly.

7. 7

   Add vanilla and beat until combined.

8. 8

   Using a spatula, spoon or pipe the meringue mixture onto the prepared baking sheet, about 2 inches apart.

9. 9

   Bake the cookies in the oven for about 1 1/2 to 2 hours, or until the cookies are dry and crisp on the outside, yet tender on the inside.

10. 10

    You can test one cookie by gently touching the center of one cookie - your finger should come away clean.

11. 11

    Once the cookies are finished baking, turn off the oven and leave them in the oven until the oven has cooled completely.

12. 12

    Store the vanilla meringue cookies in an airtight container at room temperature for up to one week.