Meringue Shells
From: University of Georgia Cooperative Extension Service
Servings: 6

3 egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tarter
3/4 cup sugar

Preheat oven to 250 degrees F (very low). Beat egg whites until foamy. Add salt and cream of tartar. Beat until soft peaks form. Add sugar gradually, beating constantly, and continue beating until very stiff peaks form. Shape meringue into six mounds on heavy brown paper placed on a baking sheet. Use the back of a spoon to form a hollow in the center of each mound. Bake 1 hour. Turn off heat and let meringues cool in oven. Serve with chocolate filling, ice cream or fruit.

Note: One teaspoon lemon juice may be used instead of cream of tartar. Add it after the sugar has been beaten into the egg whites.