Preheat the oven to 285 degrees F (140 degrees C).
In a small mixer with a whisk attachment, beat the whites of the
Cream of Tartar (1/4 tsp)
Granulated Sugar (3/4 cup)
, 2 Tbsp at a time. Beat after each addition until the sugar has been dissolved. Continue beating until the whites are shiny. Beat in
Vanilla Extract (1/2 tsp)
Pipe in the meringue through a pastry bag to make fancy shapes. Or you can simply shape the cookies with the back of a spoon. Bake in the oven for 30 minutes.
Let the meringue cool completely on wire racks before serving or storing. Meringues can be kept at room temperature. When stored in an airtight container and placed in a cool, dry place, meringues can stay fresh for 2 weeks.