|Egg whites||6 (At Room Temperature)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Superfine sugar||3⁄4 Cup (12 tbs)|
|Vanilla/1/2 teaspoon almond extract||1 Teaspoon|
Preheat oven to 250° F.
Beat egg whites until foamy; mix in cream of tartar and salt.
Mix sugars and add, 1 tablespoon at a time, beating all the while.
This will take some time, perhaps 10-12 minutes.
Add flavoring and if you like, tint a pastel hue; beat at highest mixer speed until glossy and stiff enough to stand straight up when beaters are withdrawn.
Drop by heaping spoonfuls 2" apart on foil-lined baking sheets; smooth into mounds or, if you prefer, pipe meringue onto sheets through a pastry bag fitted with a large plain or star tip.
Don't make meringues more than 2 1/2" across or they won't bake properly.
Bake 1 hour until creamy white and firm, turn oven off, and let meringues dry several hours or overnight in oven without opening door.
Lift off foil and serve as is or with ice cream or fruit.
Wrapped airtight, these keep well.