Vanilla Meringue Cookies

Preheat the oven to 225°F (110°C). Line a large baking sheet with parchment paper. (5 minutes)

In a clean, grease-free bowl, combine the egg whites and cream of tartar. Using an electric mixer, beat on medium speed until soft peaks form. (3-5 minutes)

Gradually add the sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form. This may take several minutes, so be patient. (5-7 minutes)

Using the tip of a paring knife, scrape the seeds from the vanilla bean into the meringue. Add the vanilla extract. Gently fold in until just combined. Be careful not to overmix. (2 minutes)

Transfer the meringue to a pastry bag fitted with your desired tip. Pipe small mounds onto the prepared baking sheet, leaving a little space between each cookie. (10-15 minutes)

Bake in the preheated oven for 1 1/2 hours, or until the meringues are set and dry to the touch. (90 minutes)

Turn off the oven and let the cookies cool completely inside the closed oven for an additional 1 1/2 hours. This prevents cracking. (90 minutes)

Carefully remove the meringues from the parchment paper. Store in an airtight container at room temperature.