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1
Grease & flour 2 baking sheets. Combine egg whites, cream of tartar, salt, & vanilla in a large bowl. Beat (at medium speed if a mixer is used) until egg whites hold soft peaks. Gradually add 3/4 cup sugar, a tablespoon at a time, beating continuously. Continue beating until meringue is very stiff and dull. It has been beaten enough when a bit, rubbed between thumb & finger, is no longer grainy. The meringue should be stiff enough to hold it's shape when formed with a pastry tube. Gently fold in remaining sugar.
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2
Combine egg whites, cream of tartar, salt, 1/2 cup sugar and vanilla in large bowl. Beat at high speed until egg whites hold peaks. Add 1/2 cup sugar, all at once. Beat at high speed until mixture is very stiff and there are no grains of undisolved sugar. Fold in remaining sugar.
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3
To shape Swiss Meringue into layers and rounds follow directions given below.
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4
Grease and flour a large baking sheet. Press the rim of a 9-inch layer cake pan or a 2-inch cooky cutter lightly into the flour on baking sheet to make guides. If Baking Pan Liner Paper is used, the guiding circles will have to be traced with a pencil. Spread mixture within circles. OR: Fill a pastry bag fitted with a No.3 or 5 tube with prepared mixture. Starting in center of each circle, press out bater in a long, continuous, pencil-thick strip, curling it round & round until traced circle is completely filled in
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5
(spiral). For best control, press out batter slowly, holding bag at least 1 inch away from sheet.
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6
Bake in a 325 degree oven, 25 minutes for small rounds, 35-40 minutes for 9-inch layers.
