Marshmallowy Meringues - granulated sugar

Method

• Preheat oven to 320°F and line two large baking trays with parchment paper (do not grease).
• Whisk together the sugars and salt, set aside.
• Whip the egg whites and cream of tartar in a spotlessly clean bowl with electric beaters until soft peaks form.
• Gradually add the sugar mixture, 2 tablespoons at a time, beating constantly for 8 to 10 minutes or until mixture is semi-stiff and glossy.
• Add vanilla and beat to combine.
• Using a teaspoon, drop meringue onto prepared trays 1" apart.
• Bake for 20 minutes, until firm but still slightly "marshmallowy" inside.
• Turn off the oven and cool for 15 minutes, then cool to room temperature.