Meringue Swirls

3 large egg whites at room temp
pinch salt
1/4 t cream of tartar
3/4 cup superfine sugar
1 vanilla bean, split lengthwise (or 1/4t vanilla extract)
course sugar crystals for sprinkling

Heat oven to 250. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with mixer on medium speed. Add cream of tartar, increase the speed to medium high and add the superfine sugar, 1 T at a time. Scrape the seed of vanilla bean into the meringue and continue beating until the sugar is dissolved and the meringue is thick, glossy and forms stiff peaks.
Use piping bag with star tip to pipe spirals onto baking sheets. sprinkle with sugar.
bake for 1hr. then turn off the oven and let the meringues stand in the oven until dry. about 2hrs.