4 egg whites
2 1/2 cups confectioner’s sugar
splash of vanilla

Mix egg whites and sugar (and perhaps a pinch of cream of tartar) for a while. It takes a white (~10+ minutes) to become light and fluffy. First it looks like royal icing for a while. (And I panic)

Bake at 200 for ~2 hours, then let cool. (2 hours for small meringues. Probably needs longer for larger ones)

Store in an airtight container as soon as they’re cool, and nom nom.