Ingredients:
Instructions:
Place the egg whites, baking powder and salt on a platter. Combine vanilla, vinegar and water in a small pitcher. Whip the egg whites until they are very stiff. Add the sifted sugar very slowly, 1/2 a teaspoon at a time, alternately with a few drops of the combined liquids. Beat constantly. When all the ingredients have bene added, continue to beat the meringue for serveral minutes. When making meringue tart with an electrical beater, combine all the ingredients except the sugar. Use high speed. When the egg whites are stiff, add the sugar, a tablespoon full at a time.
Heap it upon the lightly greased platter or dish from which it is to be served or in a pan with a removeable rim. Subsequent baking will not affect the platter or dish, or heap the meringue lightly onto an ovenproof plate or a piece of well greased unglazed brown paper placed on a tin. Shape the meringue like a pie or tart with a heavy edge, using a spatula or knife. Bake it in a very slow oven at 275° for 1 hour or longer. Remove the paper when the pie is cool. Slide the pie onto a platter or plate. When ready to serve, fill the center of the meringue with sweetened fresh or stewed fruit. Top it with lightly sweetened and flavored whipped cream.