coconut-rum meringues with red raspberry sauce

Directions

1. 1

   Coconut-Rum Meringues with Red Raspberry Sauce 6 egg whites 1/4 teaspoon salt 3/8 teaspoon cream of tartar 1 1/2 cups granulated sugar 3 tea

2. 2

   Beat egg whites, salt and cream of tartar in dry bowl until foamy

3. 3

   Slowly add sugar while beating on medium speed

4. 4

   then add 1 teaspoon vanilla extract and vinegar while beating on high until mixture is very shiny and forms stiff peaks

5. 5

   Cover 2 cookie sheets (11 x 17-inches) with heavy paper on which is drawn two circles of 8-inches each (centered)

6. 6

   Fill a pastry bag (large tip) with half of meringue mixture

7. 7

   Start in the center of a circle and pipe a spiral to completely fill the circle to the outer edge

8. 8

   This forms the bottom layer.) Around outer edge pipe a second then a third coil to form a 1 3/4-inch side wall