Sugar and Butter Meringues

1.Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.

2.In a clean, dry mixing bowl, add the egg whites. Using an electric mixer, beat the egg whites on medium speed until they become frothy.

3.Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form and the mixture is glossy.

4.Add the vanilla extract and melted butter to the meringue mixture, gently folding it in with a spatula until fully incorporated.

5.Using a piping bag or a spoon, dollop or pipe the meringue mixture onto the prepared baking sheet, creating small mounds or shapes as desired.

6.Place the baking sheet in the preheated oven and bake for 1.5 to 2 hours, or until the meringues are dry to the touch and can easily lift off the parchment paper without sticking.

7.Once baked, turn off the oven and leave the meringues inside to cool completely, allowing them to dry out further and develop a crisp texture.