Meringue Shells(About 8 Shells)

1. 1

   Heat oven to 275u00b0.

2. 2

   Line cookie sheet with aluminum foil. Separate 3 egg whites while the eggs are still cold (it's easier then).

3. 3

   When the egg whites reach room temperature, beat them at low speed until they are frothy.

4. 4

   Add cream of tartar and vanilla as you beat.

5. 5

   Very gradually add sugar and keep beating until stiff peaks form and mixture is glossy, but not dry.

No additional tips available.