Gather the ingredients - * Egg whites * Granulated sugar * Vanilla extract * Black food marker
– Using a stand mixer fitted with the whisk attachment, being mixing the egg whites at medium speed while slowly adding the sugar 1 tablespoon at a time. – Add in the vanilla extract and mix on medium-high speed until stiff peaks form.
Transfer the meringue to a piping bag and create small round dollops on the baking sheet (you want them to be about 1-inch or the size of a Hershey kiss).
- Bake for 1 hour then turn off the oven and allow the meringues to cool to room temperature inside. - Add two small dots to the meringues using the black food marker to resemble eyes.
Transfer to an airtight container and store at room temperature for up to 3 days.