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

Let egg whites, stand for 1 hour in large bowl or at room temperature. Cover a baking sheet with plain brown paper. Draw 8 inch circle or 3 inch circle or desired shape.

For meringue add vanilla, cream of tartar and salt to egg whites. Beat with electric mixer on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved, about 7 minutes.

Pipe meringue through a pastry tube onto circle or shape on the brown paper. Building the sides up to form shell or shells or use the back of spoon to form shapes. Bake in 300 degree oven for 45 minutes for large shell or 35 minutes for small shells. Turn off oven. Let shells dry in oven with door closed for at least 1 hour. Remove from paper. Fill shells with desired filling of your choice.