I have always been defeated by meringue, but this recipe is the best meringue I've ever made.
1 tablespoon cornstarch
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
4 large egg whites
1/2 teaspoon vanilla extract
Mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.
Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks.