Preheat oven to 275. Line a baking sheet with parchment paper
In a large bowl beat egg whites and cream of tarter to soft peaks
Slowly add sugar and salt beat until it holds firm peaks, add vanilla
Place 6 mounds on prepared baking sheets sheet
Bake 75 minutes turn off oven keep door closed until oven has cooled, at least 2 hours
Cut out each mound keeping parchment on bottoms until ready to use to keep them perfect
Store at room temperature in a tight container with parchment paper attached until ready to use. They break easy and this keeps them intact until you need them. They stay crisp a couple of days
To assemble, pour some creme anglaise on a platter or in individual dishes. Float meringues on top
Drizzle with caramel and chocolate sauces and serve
Garnish with rasberries
