|Egg whites||6 (At Room Temperature)|
|Cream of tartar||1⁄8 Teaspoon (1/2 Ml)|
|Sugar||2 Cup (32 tbs) (500 Ml)|
|Vanilla extract||5 Milliliter (1 Tsp)|
|White vinegar||15 Milliliter (1 Tbsp)|
Preheat oven to 140oC (275oF).
Grease 2 baking sheets.
In a large mixing bowl, beat egg whites with electric mixer until foamy.
Add cream of tartar and continue beating until soft peaks form.
Gradually add sugar, 30 mL (2 tbsp) at a time, beating constantly until sugar is dissolved.
Add vanilla and vinegar and beat until whites are very stiff and shiny, about 10 minutes more.
Place about 125 mL (1/2 cup) meringue on baking sheet.
Using your hands, pull the meringue into a peak.
Smooth the sides, and repeat with remaining meringue.
Alternatively, pipe meringue onto baking sheet using a pastry bag.
Bake until meringues are lightly browned, about 45 minutes.
Cool completely on wire racks.