1Place a saucepan on the stovetop, fill it with about 2 inches of water and bring it to a boil.
2Place a saucepan on the stovetop, fill it with about 2 inches of water and bring it to a boil.
3Place a saucepan on the stovetop, fill it with about 2 inches of water and bring it to a boil.
4In a heatproof bowl (large enough to sit on top of the saucepan without touching the water) combine the egg whites, granulated sugar and cream of tartar.
5In a heatproof bowl (large enough to sit on top of the saucepan without touching the water) combine the egg whites, granulated sugar and cream of tartar.
6In a heatproof bowl (large enough to sit on top of the saucepan without touching the water) combine the egg whites, granulated sugar and cream of tartar.
7Increase the heat to medium-high and hand-whisk the egg mixture continuously.
8Increase the heat to medium-high and hand-whisk the egg mixture continuously.
9Increase the heat to medium-high and hand-whisk the egg mixture continuously.
10Keep whisking until the sugar has fully dissolved into the egg-white mixture.
11Keep whisking until the sugar has fully dissolved into the egg-white mixture.
12Keep whisking until the sugar has fully dissolved into the egg-white mixture.
13Once the sugar has dissolved, add the vanilla extract and whisk on high until stiff peaks form.
14Once the sugar has dissolved, add the vanilla extract and whisk on high until stiff peaks form.
15Once the sugar has dissolved, add the vanilla extract and whisk on high until stiff peaks form.