Preparation:
Add the cream of tartar to the egg whites and beat until stiff. Add the sugar one tablespoon at a time as you continue beating the egg whites. Beat in the salt and the vanilla. Spoon the mixture into a buttered 6 x 8 inch pan and place in a preheated 450F oven and immediately turn off the heat.
Tip: You may want to make shallow indentations, or wells, in the surface of the meringue to hold the topping when you serve it. Leave the cake in the oven overnight or until the oven has completely cooled. Serve with your choice of ice cream, berries, and/or whipped cream. |
