Crispy Baked Meringues

Whip the egg whites and salt into peaks.

Add the vanilla, and continue beating until the mixture forms stiff peaks.

In a separate bowl, stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.

Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.

Pipe or spoon the meringues onto a parchment-lined baking sheet. Each meringue should be about the size of a bar of soap.

Bake at 225°F/110°C until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours.

Remove from the oven. Cool on the trays. Store in an air-tight container.