Meringues

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I often make this dessert when I don't have much time to devote to creating a dinner party but I want something really special. (Or when I have egg whites left over from another dish.) There are no tricks here, but you have to plan a bit in advance because they bake for two hours. Also, winter is the perfect time for making meringues because the dry weather doesn't have any adverse affects the way humidity does.

3 eggs whites
3/4 cup sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla or other flavoring, such as almond or peppermint (optional)

Preheat oven to 150°F. (This is not Celsius. You need a very low oven for this recipe.) Line two baking sheets with parchment paper.

Whip egg whites with electric mixer until soft peaks form. With mixer on, slowly add sugar by the tablespoon. Add cream of tartar. Whip egg whites until stiff peaks form. Use a pastry bag to pipe meringue in small to medium mounds or simply spoon mounds (anywhere from 1-4 tablespoons worth of meringue) onto parchment paper. Put both both cookie sheet in middle of oven. Let back for two hours. Turn off oven and leave oven door closed until oven has completely cooled down. Remove meringues from parchment and store in airtight container.