2 egg whites
1/4 cup superfine sugar
1/4 tsp cream of tartar
1/2 tsp vanilla
Beat egg whites on high until very white and foamy. Add sugar in three stops. Add the cream of tartar and vanilla with the last of the sugar. Beat mixture until very shiny and stiff peaks.
Using a teaspoon, spoon dollops of meringue on parchment lined baking sheets while your oven preheats to 200 degrees. When the oven is finished preheating, put the meringues in and set a timer for two hours. When the two hours is up just turn off the oven and the timer and let the meringues stay in the warm oven for a few hours to overnight until they are crisp. They won't burn. They won't go bad. They go very very good.