Line a baking sheet with parchment paper, and use a pastry bag with a star tip or a resealable plastic bag with a corner cut out to form small mounds of meringue mixture, each about an inch wide and tall.
Bake meringues until hard, about 2 hours. Meringues are ready when they release from the parchment paper. Turn oven off, prop door open and allow meringues to sit in oven for another hour or so.
Cook's Note: For chocolate meringues: Omit vanilla and sift 1 tablespoon, plus 1 teaspoon unsweetened cocoa powder with half the sugar. Add to egg whites, cream of tartar and salt. Continue with Step 1.
For pink vanilla meringues: After adding the first 1/4 cup sugar, add a drop or two of pink or red food coloring to mixture. Continue with Step 1.
Per piece (24)
Total Fat: 0 grams
Saturated Fat: 0 grams
Total carbohydrates: 4 grams
Sugar: 4 grams
Fiber: 0 grams
Cholesterol: 0 milligrams
Sodium: 17 milligrams