12 eggs whites
1/2 tea spoon cream of tartar
2 1/3 cup sugar
1/2 tea spoon vanillin (Krinos recommended)
1 table soon sweet butter and 2 extra table spoon sugar to sprinkle a pan
Fruit syrup optional
Preparation time: 10 min
Baking time: 45-60 min at 250°F
Preheat oven. Butter and dust with sugar 4-5 quarter straight-sided baking dish
Start beating eggs on medium speed, then increase to high speed until they are foamy. When the egg whites form soft peak, beat in the sugar blended with vanillin and cream of tartar. Continue to beat for several minutes on high speed or until egg whites form stiff shining peak Scoop meringue into prepared baking dish which should be almost filled. Immediately set the dish in the lower-middle level preheated oven and bake 45-60 min or until meringue has souffles (risen 2-3 inch) and a skewer plunged through the side off the puff down to the bottom off the dish comes out clean. If necessary bake few minutes longer- very little to much better, then too little.
Remove from oven and set at room temperature for 30 min or until cool. Will think down to somewhat less. Unmold it onto round platter.
When cool, cover and refrigerate Serve cold as is or with your favorite syrup.