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6 - egg whites, at room temperature
1/2 ml (1/8 tsp) - cream of tartar
500 ml (2 cups) - sugar
5 ml (1 tsp) - vanilla extract
15 ml (1 tbsp) - white vinegar
How to Make Hard Meringues
Preheat oven to 140 C(275 F). Grease 2 baking sheets.
In a large mixing bowl, beat egg whites with electric mixer until foamy.
Add cream of tartar and continue beating until soft peaks form.
Gradually add sugar, 30 ml (2 tbsp) at a time, beating constantly until sugar is dissolved.
Add vanilla, vinegar and beat until whites are very stiff and shiny, about 10 minutes more.
Place about 125 ml (1/2 cup) meringue on baking sheet.
Using your hands, pull the meringue into a peak.
Smooth the sides and repeat with remaining meringue.
Alternatively, pipe meringue onto baking sheet using a pastry bag.
Bake until meringues are lightly browned, for about 45 minutes.
Cool completely on wire racks.
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