Meringue Cookies Recipe (Crisp and Vanilla)

Name: Meringue Cookies Recipe (Crisp and Vanilla)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 40
Cuisine: Québécoise
Ingredients: 4 large egg whites, at room temperature; ½ tsp (2 ml) cream of tartar; ⅛ tsp (0.5 ml) salt; 1 cup (250 ml) sugar; 1 tsp (5 ml) vanilla extract

Preparation 20 min
Cooking 1 h
Servings 40
Freezing I do not suggest

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Ingrédients

4 large egg whites, at room temperature
½ tsp (2 ml) cream of tartar
⅛ tsp (0.5 ml) salt
1 cup (250 ml) sugar
1 tsp (5 ml) vanilla extract

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Preparation

Preheat the oven to 225 °F (105 °C). Line a large baking sheet with parchment paper, or two sheets that fit in the oven together.
Wipe the mixer bowl and the whisk with a cloth dipped in vinegar, then dry well. The slightest trace of fat will keep the whites from climbing.
Pour the room-temperature egg whites into the bowl with the cream of tartar and the salt. Whisk on low speed until the mixture is foamy.
Turn the speed to high. Add the sugar one tablespoon at a time, waiting 15 to 20 seconds between each addition.
Whisk until the meringue is thick, glossy and holds stiff peaks. Rub a little between your thumb and index finger: if it feels gritty, keep whisking and test again.
Fold in the vanilla extract with a spatula, gently, so the meringue does not deflate.
Transfer to a piping bag fitted with a large star tip, or snip the corner off a disposable bag. Pipe small mounds onto the sheet. They do not spread at all while baking, so you can set them close together.
Bake for 1 hour. Turn the oven off without ever opening the door, and let the meringues dry in the closed oven for 1 to 2 hours, until completely cool.
Peel the cookies off the parchment. They should release on their own, without sticking.