2 egg whites
pinch of cream of tartar
½ cup caster sugar
½ tsp vanilla essence
- Preheat oven to 100°C (fan-forced). Line 2 oven trays with baking paper. Put eggwhites in a clean, dry medium bowl. Add a pinch of cream of tartar to bowl.
- Using electric beaters, whisk, on medium, until soft peaks form. Add ½ cup caster sugar (as a rule, use ¼ cup sugar for each egg white), 1 tablespoon at a time, whisking on medium-high after each addition until sugar dissolves. Whisk for a further minute or until mixture is thick and glossy.
- Fold in ½ tsp vanilla essence. Using 2 teaspoons, spoon meringue onto prepared trays. Add to oven and reduce temperature to 90°C (fan-forced). Bake for 1 hour or until meringues are dry and crisp. Turn off oven. Leave in oven for 30 minutes to cool. Serve.