I made some Key Lime Pie the other day and had some left over egg whites. I decided that this was the time to try to make something new. That something was meringue cookies. They're easy to make and turn out to be really light and airy. They almost melt in your mouth. They also store fantastically.
Meringue recipes call for superfine sugar. I'm sure it's something you can buy but I just poured it into my food processor and let it whirl.
Here is one more thing to think about when making these. While they sit in the oven and dry out it's important not to forget that they are in there and turn the oven up to 400* to make some garlic toast. It will cause them to burn and you'll have the throw the entire batch of lovely meringues that you just spent hours making into the trash.
I just wanted to throw that out there (not that I would do something like that... i'm just saying)
(Joy of Baking)
3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup (150 grams) superfine sugar
1/4 teaspoon pure vanilla extract