Vacherins

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 75°C (170°F). Line a baking sheet with parchment paper.

2. 2

   In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Slowly add the sugar, beating constantly until stiff peaks form.

3. 3

   Using a pastry bag fitted with a 1-cm (1/2-inch) plain or star tip, pipe the meringue onto the baking sheet, making eight 7-cm (3-inch) discs.

4. 4

   Transfer to the oven and let dry for about 3 hours, depending on thickness. Turn off the oven. Let the meringues cool in the oven until crisp, about 1 hour.