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2 egg whites
a few spoonfuls of
a pinch of vanilla
Beat the egg whites,
when they are stiff add the sugar, always whisking so that the sugar
blends in well. Add the vanilla.
Put spoonfuls onto
a baking tray. Cook at between 100°C/210°F and 150°C/300°F, until
they harden. Serve them with the whipped cream.