Beat egg whites with sugar until stiff, pipe meringues, and bake low and slow until dry.

Steps

1. Beat egg whites and cream of tartar until frothy.
2. Gradually beat in sugar; beat until very stiff and shiny.
3. Fold in vanilla. Drops of food colouring can be used.
4. Cover baking sheet with wax paper; drop with a spoon or use a pastry tube.
5. Bake in preheated 200°F–250°F oven for 1 hour.
6. Turn off heat and leave meringue in oven, with dryer open or ajar until cooled to room temperature.

Notes

• I have heard of soupies being cooked below the back window of a car parked in the sun for a few hours if the oven is too hot.