Preheat oven to 250°. Line a baking sheet with parchment paper. Draw 12, 2-2½'' circles on paper. Combine egg whites, cream of tartar, and salt and beat with mixer until soft peaks form. Combine sugars and add 1 tbsp at a time to egg whites, beating until whites are glossy and very stiff. Beat in vanilla. Fill a pastry bag with some of the meringue and pipe within circles on paper in a tight coil. You can pipe an extra circle on top of outermost circle to form a shallow cup, or use the back of a spoon to make a hollow center. Bake 1 hour, until meringues are creamy white and firm to the touch. Turn off oven and let meringues sit in oven at least 2 hours or overnight to dry out.
|