5 lg. egg whites
1 c. sugar
1/2 tsp. cream of tartar
1 tsp. vanilla
1/2 tsp. white vinegar
1 c. whipped cream (or commercial whipped topping)
1 fresh mango or 3 big strawberries

In a big bowl, beat egg whites until fluffy and stiff. Add sugar and cream of tartar gradually while beating. Stir in vanilla and vinegar. Beat until stiff.

Line a round cookie pan with aluminum foil. Spread egg-white mixture on prepared pan, forming like a mound, and bake in slow heat at 300 degrees for 1 hour and 30 minutes.

Cool thoroughly and cover with whipped cream (or whipped topping) and garnish with sliced ripe mango or sliced strawberries.