Meringue Shells

3 egg whites, at room temperature
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. vanilla extract
1 (7 1/2-oz) jar Marshmallow Fluff (2 1/2 cups)

Heat oven to 200F. Line a large cookie sheet with aluminum foil.

In large bowl with mixer at high speed, beat egg whites until foamy; add cream of tartar and salt, then vanilla. Gradually beat in Fluff. Continue beating until stiff peaks form. Spoon into six large mounds on baking sheet. Use teaspoon to shape into shells.

Bake 1 hour. Turn oven off and let stand 1 hour longer. Carefully slide spatula under each shell to loosen.

Fill with sweetened fresh berries, cut-up fruit, whipped cream pudding or sorbet.

Makes 6 shells
Source: Durkee-Mower Inc.