Egg White Cookies

Directions

1. 1
   Beat egg whites until foamy; sprinkle salt and cream of tartar over them.
2. 2
   Continue beating until stiff but not dry. Gradually beat in sugar, 2 tablespoons at a time, adding vanilla with the last of the sugar.
3. 3
   Shape by spoon or pastry bag into mounds on a baking sheet covered with unglazed paper.
4. 4
   Bake in slow oven
5. 5
   275°
6. 6
   about 40 minutes or until very delicately browned and dry on top.
7. 7
   Remove carefully from paper while warm.