4 lg. egg whites, at room temperature
1/4 tsp. cream of tartar
Pinch of salt
1 c. superfine sugar

Preheat oven to 225 degrees.

EQUIPMENT:

1 very clean beating bowl (stainless steel or copper)
1 head held beater
1 pastry bag with toothed tube opening
2 lg. pastry sheets, buttered and floured

Pour the egg whites into the bowl. Start beating slowly for a minute until they start foaming, then beat the cream of tartar and salt. Gradually increase speed to fast and beat until egg whites form soft peaks. Continue beating while sprinkling in the sugar. Keep beating for a minute or more until the egg which are stiff and shining. Beat in the vanilla. Form the meringue kisses with the pastry bag.

Bake meringue kisses at once for approximately 2 hours. The meringue kisses should not color more than a light ivory. Meringue kisses are done when you can gently push them loose from the baking sheet. Enjoy! Yum, yum!