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In a clean bowl, whip the whites and salt into soft peaks, add the vanilla, and continue beating to stiff peaks. Stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved. Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
Pipe or spoon the meringues onto a parchment-lined baking sheet. Bake until cream-colored and crisp on top when tapped, 1 to 1 and a 1/2 hours. Remove from the oven. Cool on the trays. Store in an air-tight container.
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Grandmother Paula's Red Velvet Cake
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By patiki
Dallas, TX
on July 10, 2012
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Such a simple platform for a great variety! I first made this with dark sugar and later with light brown sugar, both times were brilliant! thank you for such an easy tip :
By haley2015
Kansas City, MO
on September 25, 2011
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harder to make than it sounds
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