8 egg whites
3/4 tsp. salt
3/4 tsp. cream of tartar
2 1/4 c. sugar
3/4 tsp. vanilla
1 1/2 c. whipped cream
Cherry pie filling

In a large bowl beat egg whites and salt until foamy. Add cream of tartar. Beat until stiff. Add sugar 1 tablespoon at a time. Continue beating and add vanilla. Grease 9 x 13 inch pan and spread mixture in evenly. TURN OVEN OFF. Put meringue in oven and leave overnight. Do not peek! In the morning spread with whipped cream. Store in refrigerator 5 or 6 hours. Cut into squares. Spoon on pie filling over each square.