Beat whites until stiff, add gradually two-thirds of sugar,
and continue beating until mixture will hold its shape; fold
in remaining sugar, and add flavoring. Shape with a spoon
or pastry bag and tube on wet board covered with letter
paper. Bake thirty minutes in very slow oven, remove
from paper, and put together in pairs, or if intending to fill
with whipped cream or ice cream remove soft part with
spoon and place meringues in oven to dry.