Vanilla Meringue Cookies Recipe

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 7 minutes. Cut a small hole in the corner of a pastry or plastic bag; insert a #32 star tip. Fill bag with egg white mixture. Pipe 1-1/4-in.-diameter cookies onto parchment paper-lined baking sheets. Bake at 250° for 40-45 minutes or until set and dry. (Turn oven off; leave cookies in oven for 1 hour.) Carefully remove from parchment paper. Store in an airtight container. Yield: about 5 dozen.