This is a staple for many recipes, such as the dacquoise, the pavlova as well as my traditional meringue mushrooms.
Your bowl and beaters must be squeaky clean,(I rinse mine with lemon juice and coarse salt). Your egg whites should be at room temperature. Start beating your eggs slowly and progressively increase the speed. Beat egg whites until foamy.
Add salt and cream of tartar. Continue beating until you have soft peaks.
Gradually add the sugar while beating until you have very firm peaks.
Add the vanilla and almond extract.
Meringue can be used in a variety of ways therefore cooked in various ways too. But usually I spoon (or pipe) the meringue on a foil covered cookie sheet and bake in the oven at the lowest possible setting.
Meringues are dried more than cooked. Baking time varies, but it is long; if your oven is reliable you can leave meringue overnight, otherwise check after a couple of hours. They should be dry, crisp, stiff, light and easy to remove from baking sheet.
Meringues should be stored in a cool, dry place.
6 servings