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

Let egg whites warm to room temperature. Beat egg whites and cream of tartar in small mixing bowl on medium speed of electric mixer until soft peaks form. Gradually sprinkle in sugar, beating on high speed until very stiff peaks form. Shape into 4 inch shells on greased cookie sheet. Bake at 225 degrees for 1 hour. Turn off oven; dry meringues in oven 1 hour.

To serve, fill meringue shells with ice cream; garnish with peaches. Serve with the following.

CARAMEL BRANDY SAUCE:

28 Kraft caramels
3 tbsp. water
2 to 3 tbsp. brandy

Melt caramels with water in saucepan over low heat; stir frequently until smooth. Stir in brandy. Makes 8 servings.