3 egg whites
1/4 tsp. cream of tartar
3/4 c. sugar
3 ripe bananas
1 pt. whipping cream
1/2 c. hot fudge sauce

Heat oven to 275 degrees. Heavily grease and flour cookie sheet. Beat 3 egg whites and 1/4 teaspoon of cream of tartar in small mixer bowl until foamy. Beat 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat. Shape meringues by the tablespoonful.

Bake 1 1/2 hours. Turn oven off, leave meringues in oven with door closed 1 hour. Finish cooling at room temperature. Keep in airtight container until ready to make mountain. These can be kept for up to 2 weeks.

To make the dessert whip cream until firm (add 1 teaspoon vanilla and 1 tablespoon of sugar while beating).

Arrange some meringues on plate. Add whipped cream and sliced bananas. Continue building until it looks like a peak. Drizzle hot fudge over this and serve.