This is the easiest meringue cookies recipe you will ever make using just 5 ingredients! You can even use the same recipe to customize the flavor and made them for all different occasions.
In a heat-proof mixing bowl (preferably the metal bowl of a standing mixer), add the egg whites, granulated sugar, cream of tartar, and a pinch of salt.
In a separate saucepan (small enough that the metal bowl can rest over the water, but not fall in), bring a couple inches of water to a low boil.
Carefully set the mixing bowl with egg whites and sugar over the boiling water (similar to a double boiler). Whisk the egg whites until the sugar is completely dissolved - rub a bit of the mixture between the pads of your fingers - you should not feel any sugar granules. (about 2 minutes) Add the vanilla to the egg white mixture.
Place the mixing bowl on the standing mixer. With the whisk attachment, beat the egg white mixture until stiff peaks form (about 3 minutes).
Transfer the whipped meringue to a piping bag fitted with tip #1M.
Preheat the oven to 200°F. Line two baking sheets with parchment paper.
Pipe swirls onto the parchment paper, about 1 inch apart.
Bake for 1 ½ hours, then turn off the oven, leaving the door closed and the cookies inside for an additional 1 hour.
Notes
Storage:
Meringue cookies are very susceptible to moisture/humidity in the air. After removing them from the oven, allow to cool (this should only take 10-15 minutes) and then immediately transfer to an airtight container (I like to use a Ziploc baggy.) Store in a sealed airtight container on the countertop for up to one week.Notes: If meringues become squishy or sticky from moisture in the air, put them back in the oven, set as low as it will go (180°F is the lowest my oven will go), for about 15-30 minutes - this will redry out the cookies.You can also flavor meringues with cocoa powder, mint extract, lemon extract, etc. Add a drop of gel food coloring to the mixture for tinted cookies.There are many different methods for making meringue cookies. Some recipes do not heat the egg whites/sugar mixture. In this method, you will whip the egg whites and add the sugar to the mixture one spoonful at a time, whisking until the sugar dissolves before adding the next spoonful. I prefer this method where you heat the egg whites to dissolve the sugar in it. This takes just 1-2 minutes and then another couple minutes of hands off time in the mixer.