3 egg whites
1/4 tsp. cream of tartar
1 c. sugar

Heat oven to 275 degrees. Beat egg whites and cream of tartar until forth. Gradually beat in sugar, a little at a time. Beat until very stiff and glossy. Tint pastels if desired. Spread on heavy brown paper on baking sheet in 8 to 9 inch rounds. Shape by pressing with the back of a spoon. Bake 60 minutes.

Turn oven off and leave torte in until cooked. Fill with ice cream, fruit, and may top with whip cream. To store meringue shells for later, wrap in wax paper and put in cupboard. Do not put in air-tight container.