Instructions: Brush baking trays lightly with oil. Dust with flour and gently tap off any excess.

Beat egg whites slowly until frothy. Add cream of tartar and beat rapidly until stiff and standing in peaks. Gradually beat in 2 Tablespoons sugar and continue beating 2-3 minutes. Add remaining sugar all at once and fold in quickly and lightly with a metal spoon.

With a piping bag fitted with a star nozzle, pipe mixture onto prepared tins to make approx. 50 small stars.

Bake in a very slow oven (275F) 1 - 1 1/2 hours or until meringues are crisp and dry. Cool on wire racks.

Meringues will keep several weeks in an airtight tin.

You can also pipe nest shaped meringues for filling with cream and fruit.

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