Crisp and Airy Meringue Cookies

🥘 Ingredients

• cream of tartar
  1/4 tsp
• egg whites
  4
• pure vanilla extract
  1 tsp
• salt
• superfine granulated sugar
  1 cup

🍳 Cookware

• baking sheets
• stand mixer
• piping bag

1. 1

   Preheat oven to 200°F (95°C) and line two large baking sheets with parchment paper.
2. 2

   In the clean, grease-free bowl of a stand mixer fitted with the whisk attachment, beat room-temperature egg whites on medium speed until foamy, ⏱️ 1 minute .

   egg whites: 4
3. 3

   Add cream of tartar and a pinch of salt . Increase speed to medium-high and beat until soft peaks form, ⏱️ 2 minutes .

   cream of tartar: 1/4 tsp, salt
4. 4

   With the mixer running on high speed, slowly add superfine granulated sugar one tablespoon at a time, allowing each addition to dissolve before adding the next.

   superfine granulated sugar: 1 cup
5. 5

   Continue whipping on high speed until glossy, ultra-stiff peaks form that hold their shape straight up, about ⏱️ 5 to 7%minutes .
6. 6

   Gently fold in pure vanilla extract (or almond extract).

   pure vanilla extract: 1 tsp
7. 7

   Fit a piping bag with a large star tip (like Wilton 1M) and fill with meringue. Pipe 1.5-inch swirls onto prepared baking sheets, spacing 1 inch apart.
8. 8

   Bake at 200°F for ⏱️ 90 minutes until firm and dry to the touch (do not open oven door frequently).
9. 9

   Turn off the oven, leave the door closed, and let meringues cool completely inside the oven for ⏱️ 1 to 2%hours to prevent cracking.n