Ingredients:

  • 3 large egg whites, at room temperature (approx. 90g / 3 oz)
  • ⅛ teaspoon cream of tartar (0.5g / 0.02 oz)
  • ¾ cup granulated sugar (150g / 5.3 oz), superfine/caster sugar preferred
  • ½ teaspoon pure vanilla extract (2.5 ml / 0.08 fl oz)
  • Optional: Food coloring (gel or powder, not liquid)

Instructions:

  1. Preheat oven to 200°F (93°C). Line baking sheets with parchment paper or silicone mats.
  2. In a clean, dry bowl, whisk egg whites and cream of tartar until soft peaks form.
  3. Gradually add sugar, one tablespoon at a time, whisking continuously until stiff, glossy peaks form. The mixture should be smooth and not gritty.
  4. Gently fold in vanilla extract. If using food coloring, add it now and fold until evenly distributed.
  5. Transfer meringue to a piping bag fitted with your desired tip. Pipe small kisses onto the prepared baking sheets, leaving space between each cookie. Alternatively, spoon small mounds onto the baking sheets.
  6. Bake for 1-2 hours, or until the meringues are dry and crisp. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar (about 1 hour).
  7. Gently remove the meringues from the baking sheets. Store in an airtight container at room temperature. Enjoy your meringue cookies!