Ingredients

• 1 pinch Cream of Tartar
• 3 large Egg Whites, at room temperature
• 1 pinch Salt
• 2/3 cup Sugar
• 1/2 Vanilla Bean, split

Instructions

1. Preheat the oven to 94°C. Butter and flour a large baking sheet and, using a glass or can as a template, mark eight 10cm circles on the sheet.
2. Rinse a large bowl with hot water and dry it. Place the egg whites in the bowl and using an electric mixer, beat until foamy. Add the cream of tartar and salt and beat until soft peaks form. Then beat in 9 tablespoons of the sugar, 1 tablespoon at a time, until the whites hold stiff peaks.
3. Using the tip of a knife, scrape the seeds from the vanilla bean into 3 tablespoons of the sugar and stir well. Fold the vanilla sugar into the egg whites with a rubber spatula until evenly incorporated.
4. Scoop the meringue into a pastry bag fitted with a 60 millimeter fluted tip. Pipe the meringue in spirals to fill in the circles marked on the baking sheet. Then build up the sides to give each a rim about 1.25 centimeters height. Bake for about 1 1/2 hours, until crisp and very lightly colored.