Preheat oven to 200°F (95°C); line a baking sheet with parchment paper
Separate eggs carefully; use 3 large egg whites at room temperature
Add 1/4 tsp cream of tartar (optional but helpful)
Whip egg whites until foamy, then gradually add 1/2 cup (100 g) granulated sugar, 1–2 tbsp at a time
Continue whipping to stiff, glossy peaks (about 5–8 minutes); rub a little meringue between fingers—no sugar grains should remain
Add 1 tsp vanilla extract or 1 tsp cornstarch (optional) and gently fold if needed
Spoon or pipe meringue into desired shapes on the prepared tray
Bake for 1.5–2.5 hours, until dry to the touch and easily lift off parchment
Turn off oven, crack the door slightly, and let meringues cool inside for 30–60 minutes
Store in an airtight container at room temperature (best within 1–3 days)