Meringue Shells Recipe

Beat egg whites, salt, and cream of tartar until foamy throughout. Add sugar, 2 tablespoons at a time beating thoroughly after each addition. Continue beating until meringue forms stiff shiny peaks. Add vanilla. Mix well. (Entire beating process takes about 10 minutes.)

Using a spoon or pastry tube, shape meringue in rounds on brown paper (bag) cut to fit baking sheet, making each about 2 inches in diameter and 1 ¼ inch high. Bake at 250 degrees for 40 minutes; turn off heat and cool for 60 minutes or overnight in oven.

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