|Vegetable oil spray||1|
|Egg whites||4 Large|
|Cream of tartar||1⁄8 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|White vinegar||1 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
Preheat oven to 275° F.
Line two large baking sheets with wax paper, then spray lightly with vegetable oil spray.
In a large bowl, beat egg whites and cream of tartar with an electric beater until stiff peaks form.
Add sugar, 2 tablespoons at a time, beating well after each addition.
To test if sugar is completely dissolved, rub meringue mixture between fingers; if grainy, continue beating.
Add vinegar and vanilla; beat well to blend.
Drop mixture by heaping tablespoonfuls about 2 inches apart on prepared baking sheets.
Spread each spoonful into a 2 1/2-inch circle, pushing the mixture against the edges to resemble a nest.
Bake 45 minutes.
Reduce heat to 250° F.
and bake about 15 minutes more, until each meringue is firm and crisp, but not brown.
Remove from wax paper while warm, and allow to cool on a rack.
Store in an airtight container.