Meringue Mousse Base Recipe

Preheat the oven to 200°F (93°C).

In a clean, dry bowl, beat the egg whites on medium speed until foamy.

Add the cream of tartar and continue to beat until soft peaks form.

Gradually add the sugar, a tablespoon at a time, while continuing to beat on medium-high speed until stiff peaks form.

Gently fold in the vanilla extract and salt until well combined.

Spoon the mousse base into a piping bag fitted with a large star tip.

Pipe the mousse onto a baking sheet lined with parchment paper, creating individual meringue nests or shapes.

Bake in the preheated oven for 2 hours, or until the meringues are crisp and dry.

Remove from the oven and let cool completely before serving.