3 egg whites, room temp.
1 tsp. vanilla extract
1/4 tsp. cream of tartar
1 c. sugar

Combine egg whites, vanilla and cream of tartar; beat until frothy. Gradually add sugar, 1 tbsp. at a time, beating until glossy and stiff peaks form. Do not underbeat.

Drop meringue by 1/3 cupfuls onto well greased cookie sheets. Using back of spoon, shape meringue into circles abut 3 1/2 inch in diameter; then shape each circle into shell (sides about 1 inch high). Bake at 275 degrees (preheat) for 1 hour. Turn off oven; leave meringues in oven with door closed for 1 more hour. Can be filled with fresh fruit, ice cream, etc. Stores well.