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1.
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Preheat the oven to 250 degrees.
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2.
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Line 2 baking sheets with parchment paper or foil.
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On each, draw 10 4-inch circles.
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3.
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Mix the sugars and set aside.
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4.
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In a bowl or electric mixer, beat the egg whites until foamy.
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Add the cream of tartar and salt.
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Continue to beat, adding 1 tablespoon of sugar at a time and beating well after each addition.
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This will take about 10 minutes.
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5.
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Add the vanilla and beat at high speed until stiff and glossy.
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6.
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Using a pastry tube fitted with a large plain tip, pipe the meringue in coils starting at the center and continuing to the outside of each circle.
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7.
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Bake about 1 hour, until cream colored and firm.
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Leave the meringues in the turned-off oven for several hours or overnight without opening the oven door.
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8.
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When ready to serve, carefully peel away the paper or foil.
