Swiss Meringue

Directions

1. 1
   Beat the egg whites until frothy.
2. 2
   Add the salt and cream of tartar and beat well.
3. 3
   Add the sugar gradually, while continuing to beat.
4. 4
   Add the vanilla and continue beating until the mixture is glossy and stiff, but not dry.
5. 5
   Cover baking sheets with waxed paper and using a spoon, shape the meringue into any desired form. Bake in a very slow oven (225°) until firm and dry, but still white, 45 to 60 minutes.
6. 6
   Remove the meringues from the paper while warm.
7. 7
   Serve at room temperature, filled with cold fruit or ice cream or frozen yogurt.
8. 8
   Makes 12 meringue shells.