1 c. fine sugar
1/2 tsp. baking powder
1/8 tsp. salt

1 tsp. vanilla
1 tsp. vinegar
1 tsp. water

Beat 3 egg whites at top speed for about 3 minutes. Gradually add alternately, dry and liquid ingredients. Beat again at top speed for 4 to 5 minutes. With a big spoon arrange in nest shapes (about 9 or so) on a greased, Teflon cookie sheet (or on a sheet of foil on cookie sheet). Bake 1 hour at 275 degrees. Turn off heat, open oven door and allow to cool in the oven. Store in covered tin.

An hour before serving time cover meringues with a light coating on the top of whipped cream and place in refrigerator. Serve covered with fresh strawberries or sliced fresh peaches. (The reason for the whipped cream is to soften the meringues so that you won't have to chase them around the serving plate with your fork.)