Baked Meringues - cooking recipe

Ingredients

1 c. egg whites (room temperature)
1/3 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla extract
2 c. extra fine sugar

Preparation

Beat egg whites until frothy (balloon whisk or hand hand beaters work best).
Add cream of tartar, salt and vanilla; beat until soft peaks form.
Add sugar, 1 tablespoon at a time, continually beating to form stiff peaks.
Pipe onto cookie sheet to form teardrop shapes.
Bake in a preheated 225\u00b0 oven for 2 to 3 hours, or in a 275\u00b0 oven for 1 to 1 1/2 hours.
Be sure to line cookie sheet with foil.
When meringues are dried, let cool before removing from cookie sheet.
May be stored in an airtight container for 4 to 6 weeks.