3 egg whites

1/2 cup (125 ml) sugar

1/3 cup (75 ml) unsalted butter, melted

1 teaspoon (5 ml) vanilla extract

1/2 cup (125 ml) unbleached all-purpose flour

Preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper.

In a bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form. Add the butter and vanilla. Gently fold in the flour with a spatula.

On the baking sheet, place 15 ml (1 tablespoon) of batter per cookie. Prepare 4 cookies per sheet, taking care to leave a 5-cm (2-inch) gap between each. Spread the dough with the back of a spoon to form thin 12.5-cm (5-inch) in diameter discs.

Bake in the middle of the oven for about 5 minutes or until the edges of the cookies are golden brown.

Loosen the cookies with spatula and shape immediately.

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