2 egg whites
8 tbsp. sugar
1 tsp. vanilla

Beat egg whites until very stiff and dry. Beat in 6 tablespoons of the sugar, a spoonful at a time, until mixture holds its shape when beater is lifted out. Beat in vanilla. Carefully fold in remaining 2 tablespoons of sugar.

Use a pastry tube or spoon to make desired shapes on a cookie sheet covered with unglazed paper. Bake in very slow oven (250 degrees) for 50 minutes. Remove from paper at once and cool. Makes 18 small meringues.

VARIATIONS: Fold 1/2 cup finely chopped nuts into mixture just before baking.

MERINGUE SHELLS: Shape with spoons into 6 (3 inch) circles, using spoon to hollow center. Bake and fill with ice cream.