Meringue Cookies
  1. Preheat oven to 200 degrees F
  2. Using your electric mixer or stand mixer with whisk attachment, beat the egg whites on medium until soft peaks form.
  3. Add the sugar slowly and continue to beat on medium high until very stiff peaks form.
  4. Make sure to check that all sugar is dissolved by rubbing a small amount between your fingers to feel for sugar grains.
  5. Beat in the vanilla extract.
  6. Using a teaspoon, place large dollops of meringue onto a parchment paper lined pan. To prevent your paper from sliding, place a small amount of meringue under each corner and press onto the pan. One your meringue is on the paper, you can use the teaspoon to swirl the top.
  7. Bake meringues for 1 1/2 hours, rotate the pan
  8. Bake an additional 1 hour for a total of 2 1/2 hours.
  9. Turn off the oven and crack the oven door open to allow the meringues to continue to dry with the residual heat.
  10. Remove from oven once cool.
  11. Store your cookies in a ziplock or airtight container.
  12. Makes about 10 – 12 meringues