Meringue Shells

Directions

1. 1
   Combine egg whites, vinegar, vanilla and salt.
2. 2
   Beat until frothy.
3. 3
   Gradually add sugar, 1 tablespoon at a time, beat in until stiff peaks form (do not underbeat).
4. 4
   Spoon meringue into six equal portions on ungreased brown bag (paper).
5. 5
   Do not use recycled paper.
6. 6
   Using back of spoon, shape meringues into circles, each about 4 inches in diameter, then shape each circle into a shell (sides should be about 1 1/2 inches high).
7. 7
   Bake at 300° for 45 minutes.
8. 8
   Cool from draft.
9. 9
   Fill with desired topping (Lemon Topping, recipe included).