MERINGUE SHELLS

4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup superfine sugar

Preheat oven to 250 degrees F. Draw six 3-inch circles, about 2 inches apart, on a foil-lined baking sheet. Lightly grease or spray with non-stick cooking spray. Set aside.

In large clean electric mixer bowl beat egg whites until foamy. Mix in cream of tartar. Combine sugars and gradually add 1 tablespoon at a time, beating at medium speed until soft peaks form.

Spread a small amount of meringue 1/2-inch deep within each circle. For fancy shells, spoon remaining meringue into pastry bag fitted with a small star tip. Pipe meringue 1-1/2 inches high around edges of each circle. For plain shells, shape using the back of a large spoon.

Bake at 250 degrees F for 1 hour until firm. Turn oven off and let dry several hours overnight.

Fill with fruit sauces or ice cream.

Source: The Sugar Association