1-Start by preheating your oven to 225°F (105°C) and lining your cookie sheets with parchment paper to keep things from sticking. Once that’s done, carefully separate the egg whites, making sure there’s no yolk mixed in to help them whip up nicely.

2-Next, in a clean, dry bowl, combine the egg whites, cream of tartar, and salt. Use an electric mixer to beat them on low speed until they’re foamy, then crank it up to high. Gradually add the sugar, one tablespoon at a time, and beat for 15-20 seconds after each addition until it’s fully dissolved you can check by rubbing the mixture between your fingers. Keep going until the mixture turns thick, glossy, and forms stiff peaks that hold their shape firmly, but don’t over-beat as that can ruin the texture.

3-Once you reach that stage, gently fold in the vanilla extract along with any food coloring or other flavors you like. Transfer the meringue to a piping bag with a large tip and pipe out your cookies onto the prepared sheets, spacing them close since they won’t spread. Bake for 1 hour at 225°F (105°C), then turn off the oven and let them cool inside for 1-2 hours without opening the door. For alternatives, you can use aquafaba or sugar substitutes as needed to fit your dietary preferences.