Preheat oven to 175 degrees for conventional/ 150 for convection
Line a 3/4 size sheet pan or several smaller baking sheets with parchment & set aside
Place sugar & egg whites in medium bowl over the top of a pot of simmering water. Do not allow bottom of bowl touch the water.
Constantly whisk until the sugar has dissolved.
Transfer to mixer bowl
Using whisk attachment - beat on low & add in Cake Batter Flavoring
Gradually increase speed & continue to beat until stiff peaks have formed & meringue is glossy in appearance.
Transfer to pastry bag fitted with a large star tip.
Pipe meringues onto parchment about 1 inch apart.
Bake in preheated oven for 90 minutes. Then turn off oven & allow cookies to cool in oven with the door slightly open.
Once completely cooled - transfer to airtight container away from heat & moisture.
Can also be stored in the freezer.