Cook the Book: Meringue Kisses

Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 225°F. Line 2 large baking sheets with parchment paper.

Combine the sugar, cornstarch, and salt in a small bowl.

Whip the egg whites, vanilla, and cream of tartar together with an electric mixer on medium-low speed until foamy, about 1 minute. Increase the mixer speed to medium-high and whip the whites to soft, billowy mounds, about 1 minute. Gradually whip in the sugar mixture, about 1 minute. Continue to whip the whites until they are glossy and form stiff peaks, 1 to 3 minutes.

Use a spoon or a pastry bag fitted with a plain tip to make 1 1/4-inch wide meringue kisses on the prepared baking sheets, spaced about 1 inch apart.

Bake the meringues for 1 hour, switching and rotating the baking sheets halfway through baking. Turn off the oven and allow the meringues to cool in the oven, about 1 hour (or 2 hours in humid or rainy weather).

Remove the cookies from the oven and let cool to room temperature before serving, about 10 minutes.