Double Vanilla Meringues

The cost of vanilla beans is worth it - the delicate aroma shines through these cookies, which taste like toasted marshmallows.
Preheat oven to 350 degrees Fahrenheit.Line 2 large baking trays with parchment paper and secure the paper with duct tape.Peel the vanilla seeds from the seeds. Save the vanilla pods for another use.Combine the egg whites and tartar in a large bowl; beat with a mixer on medium speed until soft peaks form. Increase the speed to high and gradually add the granulated sugar and then the powdered sugar, 1 tablespoon at a time, whisking until stiff peaks form. Add the vanilla seeds and extract; beat until smooth.Spoon the dough into a pastry bag with a large star-shaped tip. Place 60 cakes in a pile on the prepared baking sheets.Bake at 225 degrees for 1 1/2 hours. Turn off the oven; refrigerate the meringues in the closed oven for 1 1/2 hours or until they are completely dry. Carefully remove the meringues from the paper.