Preheat oven to 250F, with the rack in the center of the oven.
3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 teaspoon pure vanilla extract
Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.
Beat the egg whites on low-medium speed until foamy.
Add the cream of tartar and continue to beat the whites until they hold soft peaks.