I haven’t let go of summer yet.
from The Joy of Cooking
½ cup egg whites (about 4 large egg whites)
1 teaspoon vanilla (optional – I used it)
½ teaspoon cream of tartar
1 cup superfine sugar
Have all ingredients at room temperature, 68° to 70°F. Preheat oven to 225°F. Line cookie sheets with plain parchment paper for free-form meringues or individual meringue shells. To make layers, trace two 8- or 9-inch or three 7-inch circles on parchment, leaving an inch between then, and turn upside down so that the tracing shows though but cannot transfer to the meringue.
In a large bowl, beat on medium speed until soft peaks form: ½ cup egg whites, 1 teaspoon vanilla, and ½ teaspoon cream of tartar.
Very gradually add 1 tablespoon at a time, beating on high speed 1 cup superfine sugar.
Beat until the meringue holds very stiff peaks.
Bake for 1½ to 2 hours.