Egg whites of 3 eggs (approx. 90 gm)
¼ tsp cream of tartar
¾ cup (150 gm) sugar, powdered
¼ tsp vanilla essence
Pre heat oven to 200¦F.
Place the rack in the middle of the oven. Spread out a parchment paper over the baking sheet.
Beat the egg whites in a bowl, with a medium speed mixer till it foams.
Add the cream of tartar and keep beating till the mix is nice and stiff.
Add the sugar portion by portion and beat till the meringue is done and the sugar has fully dissolved. Now add the vanilla essence.
Stick the parchment paper to the baking sheet with some meringue on all four corners.
Pour out two spoonfuls of meringue spread to ½ inch round cookies on the paper.
Bake for 1 ½ 1 ¾ hours.
Pull the paper back and forth in between so that all the cookies are evenly cooked.
Turn the oven off when the cookies change colour and become crisp.
Now leave the oven door slightly open and let it remain so overnight.