Put all your egg whites and sugar in a heatproof bowl that you use in your electric mixer, which for me is the stainless steel bowl that came with it.
You then need to get a large pot of water warming up in the stove. This pot has to be large enough to at least contain the bottom of your heatproof bowl.
You are going to heat up the mixture, whisking constantly until the sugar is dissolved. Watch out, do NOT cook the whites! The mixture just needs to be warm to the touch.
Remove the bowl from the pot of water and put it on your mixer. With your whisk attachment, beat on high speed until very stiff peaks form, about 8-9 minutes.
You will add in your choice of flavoring during this time.
Beat it until those peaks are so stiff, you can see them curled up and holding their shape so beautifully!
Fill an icing bag- fitted with a large round tip -with meringue or if you are like me, simply just use the disposable icing bags, cut off the tip to the size you want.
Line two baking sheets with parchment paper.
Pipe desired shapes onto the parchment paper, you can do swirls, or candy cane or even snowman shapes!
Add the sprinkles you desire.
Preheat your oven to 200 °F.
Bake at 200 for an hour or so, until when you tap them you hear a hollow sound. For the first time bakers, I would test them at about 45 minutes, tap them and see what it sounds like. Then when you go around the hour mark and tap them again, you are going to hear a difference in sound if they are done. It is very distinct sounding, hard on the outside and dry in the inside makes them sound very hollow when done.
Turn of the oven, open the door and let them cool completely in the oven.
Immediately pack in an airtight container, before they can absorb any humidity. You can pack them in layers between parchment paper.
These will last for months in the freezer and weeks in the fridge!
Yield and calories depend on the size of cookies you make