Step 1

You'll want to use the lowest rack position in your oven. Preheat to 175 degrees F

Step 3

Line baking sheet with parchment paper.

Step 5

It is very important that your mixing bowl & whisk attachment/beaters are completely clean & free of grease so that the egg whites whip up properly.

Step 7

In your mixing bowl, beat the egg whites & salt at medium-high speed (using whisk attachment) until foamy and soft peaks form (about 50 seconds).

Step 9

Gradually add the super fine sugar and vanilla while mixing at medium speed. Follow with the powdered sugar (reduce speed as needed to prevent a cloud of powdered sugar!). Return to medium high speed until stiff peaks form. ***See Notes section below

Step 11

If you wish to tint your meringues, gently fold in your color.

Step 13

Pipe the desired shapes onto parchment-lined cookie sheet.

Step 15

Bake for 2 hours (lower rack of the oven) or until meringues are dry and easily moved. Turn oven off but leave the pan in the oven for an additional hour to cool.

Step 17

Once they are completely cooled, store in an airtight container away from strong lighting or sunlight. Light could cause the colored meringues to fade.

Step 19

Meringues can be kept at room temperature in an airtight container for 3 weeks, or longer in the freezer.