Light, crisp, and sweet meringue cookies that melt in your mouth — a classic homemade treat.

Scale

4 large egg whites (room temperature)

1 cup granulated sugar

1/4 tsp cream of tartar

1 tsp vanilla extract

Pinch of salt

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1. Preheat oven to 225°F (110°C) and line two baking sheets with parchment paper.

2. Beat egg whites and cream of tartar until soft peaks form.

3. Add sugar gradually while beating until glossy and stiff peaks form.

4. Fold in vanilla extract gently.

5. Pipe or spoon small mounds onto prepared sheets.

6. Bake for 1 hour until crisp.

7. Turn off oven and let cookies cool inside for 1 hour.

Store cookies in an airtight container for up to two weeks.

Avoid humidity for best texture.