Forgotten Cookies - Vanilla

Preheat oven to 120°C. Line baking trays with parchment paper

Use an electric mixer to whisk egg whites and salt until soft peaks form.  Add the cream of tartar (it helps stabilize the egg whites)

Gradually add sugar, a tablespoon at a time, whisking well between each addition, until sugar dissolves.

Once all the sugar has been added, continue to whisk on high until stiff glossy peaks form. Whisk in the vanilla essence.

Spoon the meringue into a piping bag with a tip of your choice. Pipe small sized meringue cookies onto lined trays.

Reduce the oven temperature to 100°C.

Bake meringues for 1 hour to 1 hour 10 mins (Until the cookies turn pale brown). Turn oven off and leave meringues in the oven to cool completely (Caution:Do not open the oven door until the cookies cool completely. Else you will end up with chewy, soggy cookies).

Store in an airtight container for up to 1 week.