Double Vanilla Meringues

Directions

1. 1
   Preheat oven to 225°.
2. 2
   Cover 2 large baking sheets with parchment paper, and secure paper with masking tape.
3. 3
   Scrape seeds from vanilla bean. Reserve vanilla bean for another use.
4. 4
   Place egg whites and cream of tartar in a large bowl; beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla seeds and extract; beat just until blended.
5. 5
   Spoon batter into a pastry bag fitted with a large star tip. Pipe 60 mounds onto prepared baking sheets.
6. 6
   Bake at 225° for 1 1/2 hours. Turn oven off; cool meringues in closed oven 1 1/2 hours or until dry. Carefully remove the meringues from paper.