📖 Instructions

1. Preheat your oven to 200°F (95°C). Yes, that's right, a really low temperature! This is key for drying out the meringues without browning them.
2. Line two baking sheets with parchment paper. Parchment paper is your best friend when it comes to meringue cookies.
3. Separate the eggs. Carefully separate 4 large egg whites from the yolks. Make sure there's absolutely no yolk in the whites. Even a tiny bit of yolk can prevent the egg whites from whipping up properly. You can save the yolks for another recipe, like crème brûlée!
4. Let egg whites come to room temperature. Allow the egg whites to sit at room temperature for about 30 minutes. This helps them whip up to a greater volume.
5. Prepare vanilla bean. Split one vanilla bean lengthwise and scrape out the seeds. Set aside.
6. Beat egg whites. In a clean, dry glass or stainless steel mixing bowl, beat the egg whites with an electric mixer (stand mixer or hand mixer) on medium speed until soft peaks form. Make sure your bowl and whisk attachment are squeaky clean – any grease can hinder the meringue from forming properly. A quick wipe down with lemon juice or vinegar can help.
7. Add cream of tartar and salt. Add 1/4 teaspoon of cream of tartar and a pinch of salt to the egg whites. These ingredients help stabilize the meringue and give it a better texture.
8. Gradually add sugar. Gradually add 1 cup of granulated sugar, about 1 tablespoon at a time, while continuing to beat on medium speed. Make sure each addition of sugar is fully incorporated before adding the next. The mixture should start to look glossy and smooth.
9. Beat until stiff peaks form. Increase the mixer speed to high and continue beating until stiff, glossy peaks form. The peaks should stand straight up when you lift the whisk. This can take several minutes, so be patient! Over beating is a thing, so keep a close eye on the consistencey. If you've reached the stiff peak stage, its ready to go!
10. Fold in vanilla bean seeds. Gently fold in the vanilla bean seeds until evenly distributed. Be careful not to deflate the meringue.
11. Pipe or spoon onto baking sheets. Transfer the meringue mixture to a piping bag fitted with a large star tip (or use a spoon). Pipe or spoon small mounds of meringue onto the prepared baking sheets, leaving a little space between each cookie.
12. Bake. Place the baking sheets in the preheated oven and bake for 60-90 minutes, or until the meringues are dry and crisp. The baking time will depend on the size of your meringues and your oven. They should lift easily off the parchment paper when they are ready. If they are still sticky, bake for a little longer.
13. Turn off oven and let cool. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This helps prevent cracking. This can take an hour or two, so plan accordingly!
14. Store. Once completely cooled, store the meringues in an airtight container at room temperature. They will keep for several days, but they are best enjoyed fresh. I like to sneak one every time I walk past the container. Don't judge me!