Meringues

Ingredients:

• 4 egg whites at room temperature
• 1/4 tsp salt
• 1/4 tsp cream of tartar
• 1 cup sugar
• 1 tsp vanilla extract

Directions:

Preheat oven to 225. Line two cookie sheets with parchment paper and set aside.

In an electric mixer fitted with the wisk attachment, beat egg whites on medium-low speed until they just begin to get foamy. Add the salt and cream of tartar, increasing the speed to moderate. Beat for about a minute and then slowly add the sugar one tablespoon at a time, waiting about half a minute in between additions. When half the sugar has been added, add the vanilla and then continue adding the sugar one tablespoon at a time. Increase the speed to high once all the sugar has been added, and continue to beat for another 7-8 minutes until the meringue is very stiff and all the sugar is dissolved. (To see if all the sugar is dissolved, test it by rubbing a bit between your fingers.) Fold down the sides of the meringue with a rubber spatula and beat for another minute.

Using a rubber spatula, transfer meringue to a pastry bag fitted with the "rose" tip. Squeeze meringue onto parchment-lined baking sheets either in swirls or just by squeezing straight and lifting up at the end--however you want to make them pretty (my father used to just spoon the meringue onto the baking sheets--either way, it's delicious). Bake for at least an hour, until the meringue is dried and they easily come off the paper. Store in a low-humidity setting!