Swiss Meringue - cooking recipe

Ingredients

8 egg whites, at room temperature
1/4 tsp. salt
1/4 tsp. cream of tartar
2 c. granulated sugar
1 1/2 tsp. vanilla

Preparation

Beat the egg whites until frothy.
Add the salt and cream of tartar and beat well.
Add the sugar gradually, while continuing to beat.
Add the vanilla and continue beating until the mixture is glossy and stiff, but not dry.
Cover baking sheets with waxed paper and using a spoon, shape the meringue into any desired form. Bake in a very slow oven (225\u00b0) until firm and dry, but still white, 45 to 60 minutes.
Remove the meringues from the paper while warm.
Serve at room temperature, filled with cold fruit or ice cream or frozen yogurt.
Makes 12 meringue shells.