French meringue cookies

Scrub the mixer bowl and whisk and wipe them with white vinegar so nothing that touches the whites carries grease.

Separate the eggs by hand with clean hands, keeping every trace of yolk out of the whites.

Add cream of tartar to the whites before whipping.

Whip on low speed until frothy, then raise to medium high.

Add the sugar gradually and keep whipping on medium high to the desired peaks, until the sugar is dissolved and not gritty.

Swirl with a little jam or caramel sauce if wanted.

Do not store jam-swirled meringue cookies in the refrigerator; moisture makes them weep.

Bake at a low temperature to dry the meringues, giving a crisp exterior and a soft interior.