2 egg whites
1/8 tsp. cream of tartar
1/8 tsp. vanilla
1/2 c. sugar
1/2 c. chopped nuts

Beat egg whites until fluffy. Add cream of tartar, sugar, 1 teaspoon at a time, beating after each addition. Fold in pecans and vanilla. Heap in mounds on cookie sheet. Use spoon to form cup. Bake at 250 degrees until lightly brown, approximately 12 cups.

FILLING:

2 lg. yams, cooked and mashed
1/4 c. butter
1/4 c. chopped nuts
1/4 tsp. vanilla
2 egg yolks
1/4 c. coconut (optional)

Combine all ingredients. Cook over low heat, stirring well until blended. Fill cooled cups with yam mixture. Top with small marshmallows. Really good!