Cookbook

Cover cookie sheet with heavy brown paper. Beat egg whites and cream of tartar in small mixer bowl until foamy. Beat in sugar, 1 tsp at the time; continue beating untill stiff and glossy. Do not underbeat.

Drop meringue by 1/4 cupfuls onto brown paper. Shape into 3 inch ovals.

Bake - 225 F - 1h. Turn off oven; leave meringues in oven with door closed 1h. Press a hollow into bottom of each merigue with thumb. Finish cooling at room temperature.

Int. Cookbook, p. 339