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Meringue Dessert Shells


1/4 tsp. salt
1/4 tsp. cream of tartar
4 egg whites
1 cup sugar
1/2 tsp. vanilla

Preheat oven to 250 deg. F. Add salt and cream of tartar to egg whites. With electric mixer at high, beat until soft peaks form. Turn speed to low. Add sugar 2 tablespoons at a time, beating until well blended between each addition. Continue to beat until stiff meringue forms. Beat in vanilla. Line cookie sheets with brown paper; mark 3-inch circles on paper. Butter lightly; dust with cornstarch. Spread each circle with 1/4-inch layer meringue. Make border of meringue, 1-1/2 inches high, around edge of meringue circles. Bake 1-1/4 hours. Turn off heat. Leave in oven 30 minutes longer. Remove from oven. When cold, store in tightly covered can. You can also convert the meringues into individual angel pies. Whip cream and spread a layer on bottom of each shell, then spread filling over cream. Top with more whipped cream. Refrigerate overnight.





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