6 egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 cups sugar
1 teaspoon vanilla

Beat egg whites until frothy. Add salt and cream tartar. Beat until very stiff. Add sugar 2 tablespoons at a time. Continue to heat. Add vanilla. Shape with pastry tube or two spoons into 3-inch rounds on parchment paper lined baking sheet.

Bake in a slow oven (250°F) 40-45 minutes or until lightly browned. Cool. Remove from paper while warm. Fill with crushed fruit.

Makes 12 large meringues.

Submitted by: Cassandra Morgan