1 egg white (from 1 large egg) ¼ teaspoon cream of tartar (or replace with 1 teaspoon white vinegar ⅓ cup sugar ½ teaspoon vanilla extract
Preheat the oven to 175 degrees and line a mini baking sheet with parchment paper or a silicone liner. Set aside. In the bowl of an electric mixer, beat egg white until foamy. Add the cream of tartar and beat until fluffy. Add the sugar very slowly, about 1 tablespoon at a time while still beating. Add the vanilla extract and continue beating until the meringue is shiny. Meringues may be dropped by the tablespoonful onto the lined baking sheets or piped onto the sheets using a pastry bag, leaving a 1-inch space between each cookie. Place the baking sheet in the preheated oven and turn the oven off. Leave the cookies undisturbed in the oven for 2 hours. Remove from the oven to cool.