Step 1: Preheat your oven to 200°F (95°C). Line two large baking sheets with parchment paper or silicone baking mats.
Step 2: Ensure your mixing bowl and whisk attachments are immaculately clean and grease-free. Add the room temperature egg whites to the bowl.
Step 3: Using an electric mixer, start whipping the egg whites on medium-low speed. Once they become foamy and opaque (about 2-3 minutes), increase the speed to medium-high.
Step 4: Continue whipping until the egg whites reach soft peaks. This means the peaks will stand up but curl over at the tip when you lift the whisk. If using, add a pinch of cream of tartar here.
Step 5: Gradually add the granulated sugar, one tablespoon at a time, while the mixer is still running on medium-high speed. Continue whipping until all the sugar is incorporated and dissolved (the meringue should feel smooth when rubbed between your fingers).
Step 6: Increase the mixer speed to high and whip until the meringue is very thick, glossy, and forms stiff peaks that stand straight up when the whisk is lifted. Beat in the vanilla extract until just combined.
Step 7: Carefully spoon the meringue into a piping bag fitted with a large round tip (e.g., Wilton 1A or Ateco 804). If you don’t have a piping bag, you can use two spoons to drop dollops.
Step 8: Pipe small, roughly 1 to 1.5-inch round ‘plops’ of meringue onto the prepared baking sheets, leaving about an inch between each. If desired, sprinkle with festive sprinkles.
Step 9: Bake for 1 hour and 30 minutes. The meringues should be firm and completely dry, but still white.
Step 10: Turn off the oven and leave the meringues inside to cool completely for at least 1 hour, or preferably overnight, with the oven door closed. This helps prevent cracking and ensures a crisp texture.
Step 11: Once completely cool, transfer the snowman poop recipe meringues to an airtight container. Store at room temperature for up to 2 weeks.