Meringue Cookies

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 225 degrees. Line 2 baking sheets with parchment paper. Combine sugar and cornstarch in small bowl.
2. Using stand mixer fitted with whisk, beat egg whites, vanilla, and salt together at high speed until very soft peaks start to form (peaks should slowly lose their shape when whip is removed), 30 to 45 seconds. Reduce speed to medium and slowly add sugar mixture in steady stream down side of mixer bowl (process should take about 30 seconds). Stop mixer and scrape down bowl. Increase speed to high and beat until glossy and stiff peaks have formed, 30 to 45 seconds.
3. Working quickly, place meringue in pastry bag fitted with 1⁄2-inch plain tip or large zipper-lock bag with 1⁄2 inch of corner cut off. Pipe meringues into 1-1⁄4-inch-wide mounds about 1 inch high on baking sheets, 6 rows of 4 meringues on each sheet. Bake for 1 hour, switching and rotating baking sheets halfway through baking. Turn off oven and let meringues cool in oven for at least 1 hour. Remove meringues from oven, immediately transfer from baking sheet to wire rack, and let cool to room temperature. (Meringues can be stored in airtight container for up to 2 weeks.)

CHOCOLATE MERINGUE COOKIES
Gently fold 2 ounces finely chopped bittersweet chocolate into meringue mixture at end of step 2.

TOASTED ALMOND MERINGUE COOKIES
Substitute 1⁄2 teaspoon almond extract for vanilla extract. In step 3, sprinkle meringues with 1⁄3 cup coarsely chopped toasted almonds and 1 teaspoon coarse sea salt (optional), before baking.

ORANGE MERINGUE COOKIES
Stir 1 teaspoon grated orange zest into sugar mixture in step 1.

ESPRESSO MERINGUE COOKIES
Stir 2 teaspoons instant espresso powder into sugar mixture in step 1.