3 egg whites
1/8 tsp. salt
Vegetable cooking spray
1 tsp. vanilla extract
1 c. sugar

Beat egg whites at room temperature in a large bowl at high speed with an electric mixer until foamy. Sprinkle vanilla and salt over egg whites; beat until soft peaks form (may add cream of tartar). Gradually add sugar, 1 tablespoon at a time, beating until soft peaks form.

Drop meringue by 2 level teaspoons per cookie or pipe, using a #7 star tip, 1 inch apart onto cookie sheets that have been coated with cooking spray. Bake at 200 degrees for 2 hours and 15 minutes or until dry. Cool slightly on cookie sheets; remove from cookie sheets and cool completely on wire racks. Store in an airtight container. Yield: 6 1/2 dozen cookies.