• 1 cup granulated sugar
  • 1 cup superfine sugar
  • 8 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla or almond extract


    step 1

    Preheat the oven to 250 degrees.

    step 2

    Line 2 baking sheets with parchment paper or foil. On each, draw 10 4-inch circles.

    step 3

    Mix the sugars and set aside.

    step 4

    In a bowl or electric mixer, beat the egg whites until foamy. Add the cream of tartar and salt. Continue to beat, adding 1 tablespoon of sugar at a time and beating well after each addition. This will take about 10 minutes.

    step 5

    Add the vanilla and beat at high speed until stiff and glossy.

    step 6

    Using a pastry tube fitted with a large plain tip, pipe the meringue in coils starting at the center and continuing to the outside of each circle.

    step 7

    . Bake about 1 hour, until cream colored and firm. Leave the meringues in the turned-off oven for several hours or overnight without opening the oven door.

    step 8

    When ready to serve, carefully peel away the paper or foil.