Meringue Shells

Directions

1. 1
   Have egg whites at room temperature.
2. 2
   Add vanilla, cream of tartar and a dash of salt.
3. 3
   Beat to soft peaks.
4. 4
   Gradually add sugar, beating until very stiff peaks form and sugar is dissolved. Meringue will be glossy.
5. 5
   Cover baking sheet with plain paper. Draw 8 circles 3 1/2 inches in diameter.
6. 6
   Spread each with 1/3 cup of meringue.
7. 7
   Using back of spoon, shape into shells.
8. 8
   Bake at 275° for 1 hour.
9. 9
   For crisper meringues, turn off heat; let dry in oven with door closed for about 1 hour.
10. 10
    Serve with vanilla ice cream and strawberries.