1-Preheat your oven to 225°F (110°C) and line baking sheets with parchment paper to prevent sticking. This step ensures even baking and helps your cookies maintain their shape.

2-Separate egg whites carefully, making sure no yolk contaminates them, as this can affect the meringue’s stability and volume.

3-Beat egg whites with a pinch of cream of tartar until soft peaks form, creating a stable base for adding sugar.

4-Gradually add granulated sugar while continuing to beat until stiff, glossy peaks develop, which is crucial for that light and crispy texture.

5-Incorporate vanilla or other flavorings gently to keep the airiness intact without deflating the mixture.

6-Spoon or pipe the meringue mixture onto the prepared baking sheets, spacing them out for proper air circulation.

7-Bake in the preheated oven for 1 to 1.5 hours until the meringues are dry and lift easily from the parchment.

8-Turn off the oven and leave the meringues inside to cool completely, which helps them achieve maximum crispness.

9-For vegan variations, use aquafaba in place of egg whites, and adjust baking times as needed to accommodate the change.