Pompons

Directions

1. 1
   Beat egg whites, cream of tartar and salt in large bowl until foamy; add sugar, 1 tablespoon at a time, beating well after each addition until meringue stands in stiff peaks.
2. 2
   Beat in vanilla. Drop in tiny mounds, 1-inch apart, from tip of teaspoon onto buttered cookie sheets (about 1 teaspoonful is enough for each mound).
3. 3
   Bake in a very slow oven (250°) for about 30 minutes or until meringues are crisp and delicately golden.
4. 4
   Remove at once from cookie sheets; lightly press in bottom of each meringue. Cool on wire cake racks.
5. 5
   Cream margarine until soft; gradually beat in confectioners sugar and strawberries until thick and fluffy-smooth.
6. 6
   Fill meringues with strawberry mixture; press 2 together, making a pink layer between.
7. 7
   Makes about 2 dozen.