or cookies: Preheat oven to 200° and place the rack in the center of the oven. Line a baking sheet with parchment paper.

In the bowl of your electric mixer, using the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.  The meringue is done when it holds stiff peaks and when you rub a little between your fingers it does not feel gritty. If it feels gritty, keep beating a little longer.

Using two spoons, place 10 mounds of meringue onto the prepared baking sheet.

Bake meringues for approximately 1 1/2 - 1 3/4 hours, rotating the sheets about half way through to ensure even baking.  The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack and leave the meringues in the over to finish drying overnight.