Ingredients

• 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.