Preheat the Oven: Set your oven to 300°F. Line cookie sheets with parchment paper or foil to ensure easy cleanup and perfect meringues.

Prepare the Egg Whites: Place the egg whites, cream of tartar, salt, and vanilla or almond extract into a clean, dry mixing bowl. Beat with an electric mixer until soft peaks form.

Incorporate the Sugar: Gradually add about half of the sugar while continuing to beat. Keep mixing until the whites stand in stiff peaks. Add the remaining sugar all at once and fold it in gently at the lowest mixer speed for 3-4 seconds.

Shape the Meringues: Using a pastry bag fitted with a 1/2-inch plain tip or other tip of your choosing (or a spoon if you don’t have one), shape the meringues into 1 1/2-inch mounds on the prepared baking sheets. Leave about 1 inch between each mound.

Bake and Cool: Double-pan the sheet (placing one baking sheet on top of another) and bake for about 20 minutes. Turn off the oven, crack the door slightly, and allow the meringues to dry out for an additional 30 minutes. Let them cool completely before removing from the parchment paper.