1 pt. strawberry ice cream
1 pt. strawberries, sliced

Meringue Shells:

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

Have egg whites at room temperature. Add vanilla, cream of tartar and salt. Beat until frothy. Gradually add sugar a small amount at a time, beating until very stiff peaks form and sugar is dissolved. Cover cookie sheet with plain, ungreased paper. Make 5 large Meringue Shells using about 1/2 cup mixture for each. Shape with spoon to make shells.

Bake in very slow oven (275°F) 1 hour. (For crisper meringues, turn off heat and let dry in oven, door closed, about 1 hour.)

Fill cooled Meringue Shells with ice cream. Top with sliced strawberries.