Crispy Baked Meringues

Method

1. I

   Whip the egg whites and salt into peaks.

2. II

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

3. III

   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.

4. IV

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

5. V

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

6. VI

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

7. VII

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