3 egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
1/8 tsp. salt
1/2 c. plus 2 tbsp. sugar

Beat egg whites until foamy. Sprinkle vanilla, cream of tartar and salt over egg whites and beat until soft peaks form. Gradually add sugar, beating until stiff. Cover cookie sheet with plain, brown paper. Using about a half cup of meringue shape into a small shell with built up sides. Bake at 225 degrees for 1 hour. Turn off oven and let shells dry in oven with door closed at least 2 hours.

CRANBERRY SAUCE FOR MERINGUES:

Combine: 2 tsp. cornstarch 2 tsp. lemon juice 2 tbsp. sugar

Stir until well blended and cook until mixture thickens. Remove from heat. Add 1/4 teaspoon almond extract.

Note: Scoop 1/4 cup ice milk into meringue and top with 2 tablespoons of cranberry sauce.

CHOCOLATE FILLING FOR MERINGUES:

3/4 c. semi-sweet chocolate bits
3 tbsp. hot water
1 tsp. vanilla
1 c. cream, whipped

Melt chocolate chips in double boiler. Add water and cook until thick. Cool slightly and add vanilla. Fold in whipped cream and spoon into meringue shell. Chill at least 3 hours. (These freeze well.)