Meringue

Directions

1. 1
   Have egg whites at room temperature for best volume in beating.
2. 2
   Be sure egg whites are free from particles of egg yolk and beaters and bowl are not greasy.
3. 3
   Yolk and grease prevent egg whites from beating up.
4. 4
   Add cream of tartar and vanilla to egg whites and beat until soft peaks form.
5. 5
   Add sugar in 1 tablespoon portions, beating constantly.
6. 6
   With last addition of sugar, beat meringue until stiff peaks form.