Swiss Meringue - For piping. Dries hard throughout.

 2 egg whites (room temperature)
1/4 teaspoon cream of tartar
1/4 cup vanilla sugar*

Preheat oven to 200 degrees.  Line large baking sheet with parchment paper

In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy add the cream of tartar. Gradually add the sugar. When the meringue begins to form soft peaks, increase to a moderate beating speed.  Beat another 5-8 minutes, until the meringue is thick, but still glossy, and forms firm peaks when the beaters are lifted. Glue the parchment paper to the cookie sheet with dots of meringue.  Spoon the meringue into a piping bag fitted with desired tip. Keep designs simple as these pieces are delicate and will shatter easily.  Bake small pieces about 15 minutes and thicker pieces 15-20 minutes. These can be stored in an airtight container for several weeks.*Vanilla sugar - split a vanilla bean and place it in a tightly closed container of granulated sugar. The bean will flavor the sugar for a month or two. Vanilla sugar does not color the meringue as pure vanilla will.

Meringue Cuite - For piping. Dries hard on outside, tender on inside.

 2 egg whites (room temperature)
1/4 teaspoon cream of tartar
2/3 cup confectioners' sugar
1/2 teaspoon extract (clear is better for white color)

Heat oven to 200 degrees.  Line large baking sheet with parchment paper.  Place the baking sheet in the oven to warm while you are making the meringue.  Make a hot water bath by placing a medium sized, grease-free metal or glass bowl snuggly over a pan of hot water.  Beat the egg whites in the bowl at a slow steady speed. When they are foamy add the cream of tartar. Gradually add the confectioners' sugar and when the meringue will form soft peaks, add the extract and increase to a medium beating speed. Beat for another 4-6 minutes, until the meringue forms firm peaks when the beaters are lifted. Fill the pastry bag while the meringue is still warm. Remove the warm baking sheet from the oven and glue the parchment down with dots of meringue.  Pipe out desired decoration. Bake at 200 degrees for about 45 minutes until the pieces feel firm and dry when gently squeezed. (Note: Do not use cream of tartar when beating in a copper bowl.)