4 egg whites (large)

1/4 teaspoon cream of tartar* 1/4 teaspoon kosher salt

3/4 cup granulated sugar

1/2 teaspoon vanilla extract** 1 drop icing color (optional)

Instructions

1. Preheat the oven to two hundred degrees F.

2. Place the egg whites in a large, clean mixing bowl, and add the cream of tartar and salt.

3. Whip the whites on medium speed until foamy and just beginning to turn white.

4. While continuing to whip, add in the sugar very slowly (about 1/4 teaspoon at a time).

5. When all the sugar has been added, turn the mixer up to high speed and whip until the

meringue is glossy and very stiff.

6. Stir in the vanilla extract.

7. Transfer the meringue to a clean piping bag fitted with a French star tip and squeeze the mass onto a baking sheet.

8. Dry the meringues in the warm oven for 2 hours, or until light and crisp.