These airy meringue kisses melt in your mouth! Try using different piping bag tips to create your favorite shapes and styles.

Preparation

Preheat oven to 225°F.

Line two baking sheets with parchment paper, then set aside.

Using a whisk or whisk attachment on a standing mixer, whip egg whites, cream of tartar, and salt together until stiff peaks form. Slowly stream in the sugar while whipping, and continue to whip until the egg whites are shiny and the sugar has dissolved. Add vanilla extract and mix on low speed until incorporated.

Place meringue in a piping bag, then pipe onto the baking sheets lined with parchment paper, forming "kisses" 1 inch tall and ½ inch apart.

Bake for 1 hour, then turn off the oven and let the meringues cool in the oven with the door closed for 1 hour.

After an hour, remove meringues from the oven and let cool to room temperature. When finished, meringues should have a thin, hard shell and soft interior.