4 egg whites....separate very carefully...no yellow in the whites
1 cup sugar....I like to use the fine sugar...dissolves easier
1 pinch salt
1 tsp vanilla
1/4 tsp cream of tartar
Set oven wo 200
Separate egg whites one at a time and then add them to your mixer. Ideally the mixer bowl in stainless steel and very clean...
Add the cream of tartar and salt to the bowl and then begin mixing to a froth...
AND THEN mix on high and SLOWLY add the sugar. This is the biggest thing to remember is to add SLOWLY...teaspoon by teaspoon or just sprinkle in very slowly.
Add the vanilla. Mix for quite a while until it is a thick marshmallowy texture and holds a peak.
Use a large piping star tip or whatever to shape the meringue...pipe quickly...it loses its consistency very quickly. The more you get in the bag at first, the better.
Place on the center rack to bak at 200 for at least an hour...then turn off the oven and let it sit in the warm oven for at least 2 more hours or even overnight.
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