FIRST STEP: PREPARE THE OVEN AND BAKING SHEET

1. Preheat the Oven: Preheat your oven to 225°F (110°C). Meringues require a low, slow bake to dry out and crisp up without browning.
2. Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. This will ensure that the meringues don’t stick and will make cleanup much easier.
3. Pipe the Kisses: If you want to make meringue kisses in perfect shapes, consider using a piping bag with a star or round nozzle. You can create a series of small swirls or kisses on the parchment paper. If you don’t have a piping bag, you can also use two teaspoons to drop small spoonfuls of meringue onto the baking sheet.

SECOND STEP: WHIP THE EGG WHITES

1. Separate the Egg Whites: Make sure that there is absolutely no yolk in the egg whites as this will prevent them from whipping properly. If you’re using store-bought egg whites, make sure they are fresh and at room temperature for the best result.
2. Whip the Egg Whites: Place the egg whites in a clean, dry bowl (preferably glass or stainless steel). Start beating them on low speed, gradually increasing to medium speed until soft peaks begin to form. Soft peaks occur when the egg whites hold their shape but the tips of the peaks curl over.
3. Add Cream of Tartar and Salt: Once the egg whites are at soft peak stage, add the cream of tartar and a pinch of salt. Continue beating until stiff peaks form. Stiff peaks are when the egg whites stand tall and firm when you lift the beaters. This is the point where you want to start adding sugar.
4. Gradually Add Sugar: While the mixer is running on medium-high speed, slowly add the granulated sugar, a tablespoon at a time. This will help the sugar dissolve completely, giving you a smooth, glossy meringue. Keep beating until the meringue forms stiff, glossy peaks that stand upright when you lift the beaters. The sugar should be fully dissolved when you rub a small amount of meringue between your fingers—it should feel smooth, not gritty.

THIRD STEP: ADD VANILLA AND OPTIONAL COLORING

1. Add Vanilla Extract: Once your meringue is glossy and stiff, fold in the vanilla extract. This will enhance the flavor of the meringue.
2. Add Color (Optional): If you want to color your meringue kisses, divide the mixture into different bowls and add a few drops of gel food coloring to each. Mix gently until you achieve the desired color. Keep in mind that you want to avoid over-mixing to maintain the airiness of the meringue.

FOURTH STEP: PIPE AND BAKE THE MERINGUE KISSES

1. Pipe the Meringue Kisses: Using a piping bag with a star tip, pipe small swirls of meringue onto the prepared baking sheet. If you’re not using a piping bag, you can drop spoonfuls of the meringue onto the sheet using two teaspoons. Leave a little space between each meringue kiss to allow them to expand slightly during baking.
2. Bake the Meringues: Place the baking sheet in the oven and bake for about 1.5 to 2 hours, or until the meringues are crisp and can easily be lifted off the parchment paper. The meringues should be dry to the touch and slightly off-white in color.
3. Turn Off the Oven and Let Cool: Once baked, turn off the oven and leave the meringues in the oven for another hour, with the door slightly ajar. This allows the meringues to cool gradually and helps prevent cracks or sogginess.

FINAL STEP: SERVE AND ENJOY

1. Garnish (Optional): If you want to add a little extra flair to your meringue kisses, sprinkle them with edible glitter, or garnish them with finely chopped nuts, chocolate shavings, or sprinkles. This step is entirely optional but will add a festive touch.
2. Serve: Once completely cooled, the meringues are ready to serve. They can be stored in an airtight container at room temperature for up to one week.