Meringue Cookies

From Food in Jars.
Ingredients:
6 egg whites, at room temperature
1 tsp. cream of tartar
1 1/2 c. sugar
1 tsp. vanilla extract
1/4 c. unsweetened cocoa powder (optional)

Preheat your oven to 250 degrees and line 2 cookie sheets with parchment or Silpats. In the bowl of a stand mixer, combine egg whites (at room temperature, please) with cream of tartar. Beat on medium high until they have at least doubled in volume and are nice and frothy.
Then add sugar in half-cup batches, making sure that the first scoop is fully incorporated before adding the next. Finally, when the mixture is looking stiff and glossy, beat in vanilla extract and cocoa powder (if desired).
Then portion the meringue out onto the cookie sheet. I use a 1 tablespoon cookie scoop but you could also spoon all the meringue into a pastry bag or ziploc with a corner cut off. I am particularly unskilled with pastry bag coordination, so I choose to scoop. Bake at 250 degrees for 25-30 minutes. Shorter baking times will leave you with cookies that are still tender in the center, long times will yield a crisper cookie.