Step 1

Wipe the bowl, the whisk of your stand mixer and the whisk you are using to mix with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.

Step 2

Preheat oven to 200°F.

Step 3

Whisk egg whites, granulated sugar and kosher salt in a heatproof bowl (I use the bowl of my Kitchen Aid mixer). If you want less dishes to wash use the whisk to your mixer.

Step 4

Set the mixture over a saucepan filled with 2 inches of simmering water. Do not let the bottom of the bowl touch the water. Whisk constantly until the sugar is dissolved and is getting a little frothy, about 3-4 minutes. (if you rub a little of the hot mixture between your fingers, it will be completely smooth with no grittiness). Remove the meringue mixture from the saucepan and wipe the bottom of the bowl dry.

Step 5

Transfer the mixture to an electric mixer fitted with the whisk attachment. Beat on high (speed 8 on a Kitchen Aid) for 2-3 minutes, then add the vanilla and continue beating until stiff peaks form, about 7-8 minutes more. This time can vary based on the strength of your mixer. The meringue should have increased in volume and be thick and glossy.

Step 6

Transfer the meringue to a piping bag fitted with the tip of your choice (I used a Wilton 1M) and pipe cookies onto a parchment lined baking pan.

Step 7

Bake for 1 hour to 2+ hours, smaller cookies tend to finish more quickly. Check the cookies after 1 hour, if they feel dry and easily release from the parchment paper with the bottom intact, they are done. If they stick a little go another 15 minutes and check again. Occasionally, they may take closer to 2 1/2 hours (especially in a humid climate). When the cookies release from the parchment, turn off the oven and allow cookies to cool completely while still in the oven with the door closed, at least one hour. I often bake meringues in the evening and let them sit in the turned off oven overnight.