Vanilla Meringue Cookies

I tried and tried to make this completely sugar free with all sorts of sugar substitutes and it just didn't pan out. I ended up settling for 1/4 cup of sugar (you can use less if you want them less sweet), but egg whites and sugar equal a very merry and glossy combination that just can't be mimicked. 

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INGREDIENTS

• 2 egg whites, room temperature
• ¼ teaspoon cream of tartar
• ¼ cup sugar (can use less too if you want it less sweet)
• ½ teaspoon vanilla extract
  
• pinch of salt

PREPARATION

1. Preheat oven to 225°.
2. Line a rimmed baking sheet with parchment paper. 
3. Make sure that the egg whites are free of any yolk or shells and then place in a clean and dry mixing bowl with whisk attachment. 
4. Add cream of tartar, vanilla extract, and pinch of salt. 
5. Start mixer and mix for about 1 minute until frothy.
6. Add sugar to the bowl and mix for about 2-4 minutes until egg whites form a stiff peak. 
7. Take a little bit of the mixture and rub it in between your fingers to test whether the sugar has dissolved.
8. If not, whip for a few more minutes.
9. Prepare a piping bag with a star tip and fill with the meringue mixture. 
10.  Pipe out the stars and place in the oven for 1 hour. 
11.  Turn oven off after 1 hour and let the meringue cookies dry out in the oven for another 2 hours.