Instructions

• Preheat the oven to 225°F. Line a baking sheet with parchment paper and place the oven rack in the center position.
• Make sure your mixing bowl and whisk/beaters are clean and completely dry. Separate the 4 large egg whites into the bowl, avoiding any yolk; let the whites sit at room temperature if they are not already.
• Add the ½ teaspoon cream of tartar and a pinch of salt to the egg whites. Begin beating on low speed until the mixture is foamy.
• Increase to high speed. Gradually add the 1 cup sugar, 1 tablespoon at a time, waiting about 15–20 seconds between each addition so the sugar can begin to dissolve.
• Continue beating on high until the meringue is thick, glossy, and holds stiff peaks. Check that the sugar is fully dissolved by rubbing a small amount between your fingertips — it should feel smooth, not gritty.
• Add the 1 teaspoon vanilla extract and mix just until the vanilla is incorporated.
• Transfer the meringue to a piping bag fitted with a large open star tip (or spoon the mixture if you prefer). Pipe or spoon meringue shapes onto the prepared baking sheet, leaving 1½–2 inches between cookies.
• Bake on the center rack at 225°F for 1 hour.
• After 1 hour, turn off the oven and leave the meringues inside to cool completely for 1–2 hours before removing them.
• Once fully cool, store the meringue cookies in an airtight container at room temperature to keep them crisp. Note: if beads of moisture form on the meringues while baking, the oven temperature may be too low.