Pre-heat your oven to 225ºF and line a baking sheet with parchment paper

Bring 2 inches of water to a simmer in a pot. Place a clean stainless steel mixing bowl over the water. It shouldn't touch the water.

Combine your 3 egg whites and 5 oz sugar and whisk to combine. Occasionally whisk as it's heating to distribute the heat and dissolve the sugar.

Once your egg whites are at 110ºF (or when you don't feel any grains of sugar between your fingers) you're ready to whip

Place the bowl on your stand mixer with the whisk attachment. Whisk on med for one minute, add in 1/4 tsp cream of tartar, pinch of salt and 1/2 tsp of flavoring.

Bump up to high and let whip until you reach STIFF peaks.

Now you are ready to pipe your meringue onto the baking sheet in kisses, swirls or pops. The possibilities are endless!

Bake for 60 minutes, then turn off the oven but do not take out the cookies. Let them sit in the oven until they are completely cold.

Cookies can be stored in a ziplock bag unrefrigerated for up to two weeks.

Serving: 1cookie | Calories: 11kcal (1%) | Carbohydrates: 2g (1%) | Sodium: 6mg | Potassium: 11mg | Sugar: 2g (2%)

Tip: The sugar in the meringue pulls moisture from the air. Too much moisture means sticky meringues. Linda Jackson and Jennifer Gardner say the trick is to leave the meringues in the oven after baking.... If they seem sticky or chewy, Jackson and Gardner suggest baking them for 10 minutes at 200 degrees to restore. (After google research for my sticky meringue)