|Sugar||2 Cup (32 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
1.Start by preheating the oven to 275F degrees
2.Cook sugar and water to 238Â° F or until a soft ball forms when a small amount of syrup is dropped into cold water.
3.Beat egg whites until stiff, adding salt and cream of tartar when frothy.
4.Pour sugar syrup over stiffly beaten egg whites gradually, beating constantly.
5.Continue beating until cool.
6.Fold in vanilla.
7.Wet sheets of unglazed paper and arrange on cookie sheets.
8.Shape meringues with a pastry tube or a spoon on wet paper and bake in a slow oven for 1 hour or longer, depending upon the size.
9.The soft inner portion may be removed and center filled with ice cream or fresh fruit or fruit
10.Serve with sauce over the ice cream filled meringues.