Crunchy French Meringue

• 3 egg whites
• 1/4 tsp cream of tartar or 1 tsp fresh lemon juice
• 1 tsp pure vanilla extract
• 3/4 cup sugar

Preheat the oven to 180 F if possible, or as low as it will go. Line two baking sheets with parchment paper or silpats and set aside.

Put the egg whites, cream of tartar or lemon juice, and vanilla in a standing mixer fitted with a whisk attachment. Mix on high for 30 seconds, then gradually pour in the sugar. Continue to mix until the meringue is satiny and white and holds gentle peaks.

Pipe or spoon the meringue in whatever shape you wish onto the prepared baking sheets. Put the baking sheets in the oven with the door ajar and bake until the meringues are dry all the way through, 4 to 8 hours (you're just dehydrating them).

Makes 32 cookies (about 2-inches wide), at 1 WW PointsPlus per 2 cookies.