INGREDIENTS

INSTRUCTIONS

Grease & flour 2 baking sheets.  Combine egg whites, cream of tartar,
salt, & vanilla in a large bowl. Beat (at medium speed if a mixer is
used) until egg whites hold soft peaks. Gradually add 3/4 cup sugar,  a
tablespoon at a time, beating continuously. Continue beating until
meringue is very stiff and dull. It has been beaten enough when a  bit,
rubbed between thumb & finger, is no longer grainy.  The  meringue
should be stiff enough to hold it's shape when formed with a  pastry
tube. Gently fold in remaining sugar.  Meringues should actually be
dried rather than baked. Herein lies the  secret of making meringues
which are tender, delicate, and  light-colored, rather than overly
crisp, tough, and too dark to be  either attractive or delicious.  The
best meringues are baked by the  following method:  Set oven teperature
at 200 degrees before beginning to beat the egg  whites. After shaping
the meringue mixture on baking sheets, place in  the preheated oven for
15 minutes. Then turn off the oven heat. Allow  the meringues to remain
in the oven with the heat rurned off for at  least 4-5 hours -- the
longer the better. If your oven has a pilot  light, the meringues will
be ready a little sooner.  The meringues  should be totally dry before
removing them from the oven.  If you  can, leave them in the oven
overnight.  For many of us, however, time is a factor.  If you can't
take the  time to bake meringues this slow, slow way, accept second
best &  simply bake them slowly, setting the oven temperature for 200
degrees  or less if possible. At 200 degrees, meringue layers will need
to  bake for about 40 minutes; small meringues may take a little less
time.  Whatever method you use, it is important to prevent the
meringues from  coloring, since even a light tan color changes their
texture and  taste as well as their appearance.  When thoroughly dry,
meringues can be kept covered in a dry airy  place (NOT in a tightly
covered box) for several weeks.  ALTERNATE MIXING METHOD by ELECTRIC
BEATER  Combine egg whites, cream of tartar, salt, 1/2 cup sugar and
vanilla  in large bowl.  Beat at high speed until egg whites hold
peaks. Add  1/2 cup sugar, all at once. Beat at high speed until
mixture is very  stiff and there are no grains of undisolved sugar.
Fold in remaining  sugar.  To shape Swiss Meringue into layers and
rounds follow directions given  below.  Grease and flour a large baking
sheet.  Press the rim of a 9-inch  layer cake pan or a 2-inch cooky
cutter lightly into the flour on  baking sheet to make guides. If
Baking Pan Liner Paper is used, the  guiding circles will have to be
traced with a pencil.  Spread mixture  within circles. OR: Fill a
pastry bag fitted with a No.3 or 5 tube  with prepared mixture.
Starting in center of each circle, press out  bater in a long,
continuous, pencil-thick strip, curling it round &  round until traced
circle is completely filled in (spiral).  For best  control, press out
batter slowly, holding bag at least 1    inch away  from sheet.  Bake
in a 325 degree oven, 25 minutes for small rounds, 35-40 minutes  for
9-inch layers.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 164
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 97.4mg
Potassium: 22.5mg
Carbohydrates: 41.8g
Fiber: <1g
Sugar: 41.7g
Protein: <1g