MERINGUE COOKIES

(Adapted from Cook's Illustrated #91)

Preheat oven to 225.
Beat at high speed:

4 egg whites
a pinch of salt
vanilla

until very soft peaks form, but it's still all mostly liquid.
Gradually add:

3/4 cup sugar
2 tsp. cornstarch

Continue to beat until stiff glossy peaks form.
Spoon onto cookie sheet lined with parchment paper.
Bake for 1 hour.
Turn off oven and allow meringues to cool in oven at least another hour.