2 large egg whites at room temp
1/4 tsp cream of tartar
1/4 cup fine sugar
1/4 tsp almond extract (or clear imitation vanilla)
1/2 cup confectioners sugar
Beat whits on mixer till frothy. Add cream of tartar and beat while add 1 tbsp sugar. When you get soft peaks, add 1 more tbsps sugar and increase speed to high. When you get stiff peaks, beat in the rest of the sugar and beat until stiff and glossy. Add the extract. Sift the confectioners sugar over the mixture and carefully fold in.
Place mixture in a piping bag and pipe “nests” onto prepared sheet. Let stand at room temp 1 hour. Put in 200 degree oven and leave there for about 1 hour or until set but now browned. Remove and cool completely.
Fill with filling of your choice.
Store in an airtight container at room temp for 4-5 days.
NOTE: Do not make meringues on a humid or wet day – they just will not work.