4 egg whites, at room temperature
1 cup sugar
1 teaspoon vanilla
Preheat oven to 250ºF. In large bowl, beat the egg whites until frothy, about 30 seconds. Still beating, gradually add the sugar. Add the vanilla and beat for 5 minutes longer or until the mixture is glossy and stands in stiff peaks. Drop the meringue in mounds onto 2 baking sheets, lightly buttered and floured or lined with foil.
Make eight 4″ or two 8″ mounds, swirling each into a shell with the back of a spoon, then depressing each center to form a raised border 1″ high. Bake for about 1 hour or until firm. Turn off the oven but leave meringues in it to dry out, about 2 hours. Carefully remove the shells from the pans, or peel foil from shells. Will keep in airtight container for about 2 weeks. Fill with ice cream, fruit or pudding.
Cook Now, Serve Later