Ensure your mixing bowl and whisk are spotlessly clean and dry.

Increase the speed to medium high and begin adding the sugar one tablespoon at a time. Do not rush this step. You want the sugar to dissolve completely.

Continue beating until the mixture reaches stiff peaks. This means when you lift the whisk the meringue stands straight up without drooping. The mixture should also look glossy and bright white.

Fold in the vanilla extract gently.

Turn the bag right side out and carefully fill with the meringue.

Pipe small kisses about 1 inch in diameter onto the prepared baking sheets.

Bake for 90 minutes. After the time is up turn off the oven but do not open the door. Let the meringues sit in the cooling oven for at least another hour to dry out completely.