Line cookie sheet with parchment paper or a brown paper bag
Beat egg whites until foamy.
Add in cream of tartar and beat until soft peaks form
Slowly add in granulated sugar and beat until stiff peaks form.
Fold in powdered sugar and vanilla extract.
Place meringue in a piping bag with a large star tip and pipe on to baking sheet.
Bake for 2 hours or bake for 1 hour and turn off oven and leave in oven overnight.
Video
Notes
Use eggs at room temperature. Eggs at room temperature whip better and higher.
Using a chilled bowl will help your egg whites beat easier and quicker.
Be sure your bowl is clean, and grease free. Any bit of fat will ruin your meringue and will cause your egg whites not to whip properly.
Add sugar gradually, a tablespoon at a time. Do NOT dump it all in at once.
Be sure and get stiff peaks! Your meringue will increase in volume and be very thick and glossy — that’s what you’re looking for but be careful not to over mix.
Bake it low and slow. I often bake my meringue night before and then turn off the oven and let it sit in the oven all night.