MERINGUE SHELLS

Sent to us by: Treva Key
Makes about 1 dozen

6  egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 cups sugar
1  teaspoon vanilla

Heat oven to 275 degrees F.  Grease and flour cookie sheet.  Beat egg whites, salt and cream of tartar until foamy in large bowl.  Beat in sugar, 1 tablespoon at a time.  Continue beating until meringue
stands in stiff, glossy peaks. Beat in vanilla.

Drop meringues by 1/2 cupfuls onto cookie sheer.  Shape mounds into circles.  make a depression in each, building up sides with back of spoon.
Bake 1 hour or until meringue shells are crisp.  Remove from cookie
sheet with spatula.  Cool on wire rack.

Fill with fruit or ice cream.  Shells may be made ahead and stored in an airtight container.