4 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
6 individual sponge cake cups

Heat oven to 400 degrees. Line cookie sheet with foil. In large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.

Arrange sponge cake cups 3 inches apart on prepared cookie sheet. Evenly spread meringue over top and sides of sponge cake cups; make indentation in meringue in center of each cup. Bake at 400 degrees for 5-10 minutes or until meringue is light golden brown. Cool. Serve with a fruit topping. 6 servings.