Meringue Shells(About 8 Shells)

Directions

1. 1
   Heat oven to 275°.
2. 2
   Line cookie sheet with aluminum foil. Separate 3 egg whites while the eggs are still cold (it's easier then).
3. 3
   When the egg whites reach room temperature, beat them at low speed until they are frothy.
4. 4
   Add cream of tartar and vanilla as you beat.
5. 5
   Very gradually add sugar and keep beating until stiff peaks form and mixture is glossy, but not dry.