Preheat oven to 225 degrees and line two large cookie sheets with parchment paper

In a chilled bowl with chilled whisk, combine egg whites, cream of tartar and salt on low until foamy

Speed mixer up to high and add sugar very very slowly until mixed. Beat until stiff peaks form, the batter should be thick and shiny.

Hand stir in vanilla or other flavoring, then transfer to a pipping bag, try to touch the bag as little as possible so you hand heat doesn’t thin out batter. Pipe cookies onto sheet (there is no room needed these will not spread out like normal cookies) and put in over for one hour (do not open oven once cookies are in!)

After an hour turn the oven off and leave in the over to cool 1 to 2 hours, do not open the oven until after this time, opening early will cause your cookies to be chewy.