1. Preheat oven to 350°.
2. In a medium mixing bowl, beat eggs, cream of tartar and salt with an electric mixer on high speed until foamy.
3. Beat in sugar 1 tbsp. at a time; continue beating until stiff and glossy (do not underbeat).
4. Whisk in vanilla.
5. Drop meringue onto a parchment-lined baking sheet in 6 evenly sized mounds; shape into circles, building up sides.
6. Bake in preheated oven until a cake tester inserted in the center of a meringue comes out clean (about 20 min.).
7. Try them in our recipe for Floating Islands (Île Flottante).

Tasty Tip:

• A more accurate way to assess doneness is to use a probe thermometer rather than a cake tester. Bake meringues just to 160° (about 12-15 min.) to ensure the softest possible texture.