1 1/2 c. (about 12) egg whites
1/2 tsp. salt
1 tsp. cream of tartar
1 1/2 c. sugar
1 c. sifted flour
1 tsp. vanilla extract

Add salt to the egg whites and beat until frothy. Beat in the cream of tartar. Continue beating until stiff (not dry) peaks are formed.

Sift the sugar and flour together 4 times. Sift about 4 teaspoons of the sugar-flour mixture over egg whites and gently fold together. Repeat until all the mixture has been used, fold in extract.