How to Make Meringue

Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.

In a clean mixing bowl, add egg whites and salt.

Beat the egg whites on medium speed until foamy, about 1-2 minutes.

Add cream of tartar and continue beating until soft peaks form.

Gradually add granulated sugar, one tablespoon at a time, while beating on high speed.

Beat until the mixture is glossy and stiff peaks form, about 5-7 minutes.

Mix in vanilla extract gently with a spatula.

Sift powdered sugar and cornstarch over the meringue and fold gently until combined.

Transfer the meringue to a piping bag fitted with a star tip.

Pipe small mounds or shapes onto the prepared baking sheet.

Bake in the preheated oven for 1.5 to 2 hours until dry and crisp.

Turn off the oven and let the meringues cool inside for at least 1 hour.

Remove from the oven and peel off the parchment paper.

Store in an airtight container at room temperature.

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