Meringue cloud cookies

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Preheat oven to 225ºF
In a stand mixer. whisk egg whites on medium-low until frothy.
Increase the speed to medium and whisk in ¼ cup of sugar.
Continue whipping until soft peaks form.
In a continuous stream, add the remaining sugar and vanilla and whip until stiff, shiny peaks form.
Transfer meringue mixture to a pastry bag with a plain decorating tip (If you don't have pastry bags, cut the corner off of a gallon ziploc bag).
Pipe clouds onto parchment-lined baking sheet. The meringues will not grow very much, so do not worry about putting them close to each other.
Bake for 60 minutes, or until firm.
Eat immediately (or within a couple of days.