1 tbsp. cornstarch
1/2 c. hot water
3 egg whites, room temperature
1/8 tsp. cream of tartar
Pinch of salt
6 tbsp. sugar
1/2 tsp. vanilla

Moisten cornstarch with small amount of water, add hot water and boil in pan until thick and clear. Cool. Whip egg whites with cream of tartar and salt. Gradually add sugar. Beat until soft mounds form. Beat cooled cornstarch mixture slightly. Add to egg whites and flavoring and beat until smoothly blended. This makes a high meringue which does not shrink!