Meringue Cookies

Instructions

1. 1Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
2. 2Make sure your mixing bowl and whisk attachment are completely clean and grease-free — any fat will prevent the egg whites from whipping properly. Wipe them down with a little white vinegar if needed.
3. 3Add the egg whites and cream of tartar to the bowl. Beat on medium speed until foamy and soft peaks form, about 2–3 minutes.
4. 4With the mixer running on medium-high, add the sugar one tablespoon at a time, waiting about 10 seconds between each addition. Once all the sugar is in, increase to high speed and beat until the meringue is glossy, stiff, and holds firm peaks, about 5–7 minutes. Add the vanilla and beat for 30 more seconds.
5. 5Transfer the meringue to a piping bag fitted with a large star tip. Pipe small kisses or rosettes onto the prepared baking sheets, about 1½ inches wide, spacing them 1 inch apart.
6. 6Immediately top each cookie with a pinch of rainbow sprinkles.
7. 7Bake for 1 hour 30 minutes, rotating the pans halfway through. The cookies should be dry and crisp all the way through and lift cleanly off the parchment. Turn off the oven and let them cool inside with the door cracked open for at least 30 minutes — this prevents cracking.
8. 8Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate — humidity will make them sticky.