4 egg whites
1/2 tsp. cream of tartar
1/2 tsp. vanilla
Dash of salt
1/2 c. sugar
4 sponge cake dessert cups
4 one inch slices of ice cream
2 tbsp. crushed peppermint candy

Beat egg whites with cream of tartar, vanilla, and salt to soft peaks. Gradually add sugar, beating to stiff peaks. Place cake cups on cutting board; top each with ice cream. Cover with meringue, spreading thicker over ice cream and thinner around cake; seal edges at bottom. Sprinkle candy over meringue. Bake at 500 degrees for 2 or 3 minutes or until browned. Serve at once. Serves 4.