3 egg whites, at room temperature
1/8 tsp. cream of tartar
3/4 c. sugar
1/2 tsp. vanilla
Sweetened strawberries or raspberries
Whipped cream

Preheat oven to 275 degrees. Line baking sheet with well buttered foil. At high speed, beat egg whites and cream of tartar until soft peaks form. Gradually sprinkle in sugar, adding 2 tablespoon at a time and beating for 2 minutes before adding another 2 tablespoons, repeat until all sugar is used. Add vanilla and beat at high speed until mixture stands in stiff, glossy peaks. Spread mixture onto baking sheet. Make sides slightly taller than the center. Bake at 275 degrees for 45 minutes. Turn off oven and let meringue stand in oven for an additional 45 minutes. Cool completely then remove from pan and peel off foil. (Wrapped airtight, the meringue can be stored at room temperature for 3 to 5 days).

Just before serving, fill the middle of the meringue with whipped cream and then top with raspberries or strawberries.