This easy recipe is from Chris Arpante of Just Baking: "The key is not to make meringue kisses on a humid day. They become chewy instead of crunchy."
Meringue Kisses 3 large egg whites, room temperature
¼ tsp. cream of tartar
½ cup sugar
1 tsp. vanilla (I used clear imitation to keep the white color from turning yellowish)
Preheat oven to 225°F and line a large baking sheet with parchment paper. In a bowl with an electric mixer beat whites and cream of tartar until soft peaks. While the mixer is going, gradually add sugar and beat until meringue becomes stiff, glossy peaks. Spoon into a piping bag fitted with a large star tip. Pipe kisses of meringue, 1 inch apart, onto baking sheet. Bake in middle of oven for 1 hour. Turn oven off and leave meringues in oven 1 hour more. Using a metal spatula, transfer meringues onto a wire rack and cool completely. Meringue kisses can be kept in an airtight container at room temperature for about 5 days.
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