This is the simplest meringue to make. It bakes up into shatteringly crisp cookies—Meringue Kisses—thanks to its high sugar content. To experiment with different meringue flavors, substitute other extracts for the vanilla, such as peppermint, orange, or rose.

Have all the ingredients at room temperature, about 70°F. Beat in a large bowl, or in a stand mixer with the whisk attachment, on medium speed until soft peaks form:

Very gradually add, 1 tablespoon at a time, beating on high speed:

Beat until the meringue holds very stiff peaks (when the whisk or beater is dipped into the meringue and lifted out of the bowl, the meringue should not droop at all when held sideways or straight up). Shape and bake as directed in the individual recipe.