4 egg whites
1/8 tsp. cream of tartar
1 tsp. vanilla
1 c. sugar

Beat egg white (eggs should be at room temperature), cream of tartar and vanilla in large mixing bowl until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Spoon in pastry bag with star tip. Using parchment paper or brown paper. Form shells by making circle with pastry bag until meringue has formed the size shell you need. You can spoon out on paper and form cup with tip of spoon. Bake at 225 degrees for 1 hour. Turn oven off and let meringue cool 1 hour in oven. Remove shells from pan and fill just before serving. I use lemon filling. Be sure and not fill until just before serving. May keep empty shells in air tight container.