Instructions

• Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
• In a large bowl or the bowl of a stand mixer, combine 4 large egg whites, ½ teaspoon cream of tartar, and a pinch of salt. Beat on low speed until the mixture becomes foamy.
• Increase the mixer to high speed. Gradually add 1 cup sugar, 1 tablespoon at a time, waiting 15–20 seconds between each addition.
• Continue beating on high until the meringue is thick, glossy, and holds stiff peaks and the sugar is fully dissolved (test a small amount between your fingers—there should be no grit).
• Add 1 teaspoon vanilla extract and mix briefly just to combine.
• Transfer the meringue to a large piping bag fitted with a large open star tip (or use a spoon). Pipe meringues onto the prepared baking sheet, spacing them 1½–2 inches apart.
• Bake at 225°F for 1 hour. After 1 hour, turn off the oven and leave the meringues in the oven to cool completely for 1–2 hours (do not remove them while they cool). The finished cookies should be crisp.
• If beads of moisture form on the meringues while they are baking, the oven temperature may be too low. Once fully cool, store the cookies in an airtight container to keep them from getting soggy.