Baked Meringues

Directions

1. 1
   Beat egg whites until frothy (balloon whisk or hand hand beaters work best).
2. 2
   Add cream of tartar, salt and vanilla; beat until soft peaks form.
3. 3
   Add sugar, 1 tablespoon at a time, continually beating to form stiff peaks.
4. 4
   Pipe onto cookie sheet to form teardrop shapes.
5. 5
   Bake in a preheated 225° oven for 2 to 3 hours, or in a 275° oven for 1 to 1 1/2 hours.
6. 6
   Be sure to line cookie sheet with foil.
7. 7
   When meringues are dried, let cool before removing from cookie sheet.
8. 8
   May be stored in an airtight container for 4 to 6 weeks.