As far as cookies go, these really cannot be called a "cookie" in the literal sense. They're kind of a confection but not candy so, well, they simply don't fit in anywhere to be honest.
There are some tricks to making these work out as planned. And I've probably made every possible mistake. But here are the tips and tricks to making a good meringue cookie.
1) Don't do it on a misty day. If the weather is very high in moisture, you won't be able to get them dry and keep them dry. Even if you leave them in the oven a little more than the recipe calls for.
2) Work with a very clean bowl. Metal or glass doesn't matter. What matters is CLEAN. So use hot water and soap and clean the bowl, rinsing it very well with cool water. Then wipe it down with lemon juice or vinegar and wipe dry.
3) Do not get ANY yolk in your whites. Not too good at this? Well, using the shell to separate is the worst idea because shell half edges are sharp and can catch on your yolks and cut them. You can use an egg separator or you can use God's egg separator: YOUR HANDS.
NOW, THE MERINGUES
- 4 large egg whites
- pinch salt
- 1/4 tsp cream of tartar
- 3 tbsp sugar*
- 1/2 tsp vanilla extract (or extract of choice)
- Preheat the oven to 200 degrees and line a cookie tray with parchment paper.
- Place the egg whites, salt, and cream of tartar in the clean bowl and whip until they form stiff peaks.
- Slowly add in sugar, 1 tbsp at a time, until it is even stiffer, and then add in the vanilla and continue beating until hard peaks form (test by taking the beater off and holding it upside-down, if it stays, its ready!)
- It will need to look glossy and smooth.
- Pipe or drop by tablespoons, placing as many as possible on the sheet (or use two sheets) without touching (around 1/2-3/4" apart).
- Cook with the oven CLOSED for 1 hour. Turn off the oven, leaving the door closed, for another 1-2 hours. Before taking all of them out, test one by trying to take it off the parchment. It should separate easily and be light and airy.