1 cup granulated sugar
1 cup superfine sugar (I used regular sugar for both)
8 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla or almond extract
Preheat the oven to 250 degrees.
Line 2 baking sheets with parchment paper or foil. On each, draw 10 4-inch circles.
Mix the sugars and set aside.
In a bowl or electric mixer, beat the egg whites until foamy. Add the cream of tartar and salt. Continue to beat, adding 1 tablespoon of sugar at a time and beating well after each addition. This will take about 10 minutes.
Add the vanilla and beat at high speed until stiff and glossy.
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. (I just dropped in large blobs)
Bake about 1 hour, until cream colored and firm. Leave the meringues in the turned-off oven for several hours or overnight without opening the oven door.
When ready to serve, carefully peel away the paper or foil.
Note: The meringues can be made up to 2 weeks ahead. Seal them in plastic bags and store in an airtight container.
Makes 20 meringues.