Dessert Wars. Part 3 of 4. Vanilla Meringues.

The third part of my Dessert Wars April Entry is Vanilla Meringues.

Ingredients for Vanilla Meringues: 3 egg whites, room temperature 3/4 cup sugar 1 tsp vanilla 1/2 tsp cream of tartar 1/4 tsp salt seeds of one vanilla bean Whip egg whites until light and foamy. With room temperature whites, you get more volume than with cold whites. Add in cream of tartar and salt. Slowly add in sugar, beating on high. Add in vanilla and seeds, beating until stiff peaks form Drop by tablespoons onto parchment-covered baking sheets. Bake at 300 degrees for 25 minutes. Rosie Tip: Never attempt meringues on a humid day. They won't work. Period.

Beat egg whites until foamy.

Salt in.

Cream of tartar in.

Gradually add in sugar with mixer on high.

Vanilla extract in.

Vanilla seeds in. Beat until stiff peaks form.

You can drop these by tablespoonfuls or pipe them out as I did.

Bake at 300 for about 25 minutes. Cool a few minutes then remove meringues and let cool on racks. Here's a Rosie Tip: Fold in about 1 cup of chocolate chips and maybe 1/2 cup crushed pecans into the beaten egg whites before baking and you have Meringue Kisses, one of the favorite goodies in my Christmas gift baskets. I wanted the vanilla to shine here, so I didn't add the chips or nuts.

Part 1 - Vanilla Biscotti Dipped In Vanilla Chocolate. Part 2 - Vanilla Pots de Creme

Stay tuned for Part 4 - an absolutely divine Vanilla Butter Sauce.