Step 1

Preheat oven to 200ºF (90ºC). Line baking sheet with parchment paper.

Step 2

Create a double boiler by bringing about an inch of water to a simmer in a medium saucepan.

Step 3

In a medium-sized glass or metal mixing bowl that fits over the saucepan without touching the water, whisk together all ingredients.

Step 4

Place the bowl on top of the saucepan. While continuously whisking, bring the egg white mixture to 140ºF (60ºC). If you do not have a candy thermometer, heat the mixture for about 3-5 minutes until it is very warm (use of a candy thermometer is highly recommended though - see note above).

Step 5

Remove the bowl from the heat and beat the egg white mixture in the bowl of a stand mixer with a whisk attachment. Begin on a low speed and then gradually increase to high. Beat the mixture for about 8 minutes or until the meringue is cool, looks shiny and pearlescent white, and forms stiff peaks.

Step 6

Use a very clean silicon spatula or soup spoon to spoon the meringue into a pastry bag fitted with the piping tip of your choice. I use a wide star tip.

Step 7

Pipe the meringue into little cookies (about the diameter of a golf ball or smaller) on the parchment paper. They don't really spread much when baking so you don't need too much room between the cookies. Alternately, you can just spoon the meringue onto the parchment paper in little dollops for a freeform, rustic look.

Step 8

Bake on the center rack for 2 hours, flipping the baking sheet at the halfway point.

Step 9

At the end of the 2 hours, turn off the oven, leave the door closed, and allow the cookies to cool in the oven for at least 1 hour. You can tell when they are done because they will easily come off the parchment paper. If they are stuck at all, leave them in the oven a bit longer.

Step 10

After the cookies come to room temperature, store them in an air-tight container.