Preparation:
Beat egg whites at high speed until foamy. Sprinkle cream of tartar, salt and vanilla over egg whites. Beat until soft peaks form. Add sugar, 1 tablespoon at a time, beat until stiff peaks form. Drop meringue mixture (1/2 cupfuls) onto aluminum foil lined baking sheet. Quickly smooth meringue center by pushing excess to edges. Bake at 225 degrees F. for 1 hour. Turn oven off, let cool for 8 hours in oven. Combine fruit; spoon 1/2 cup into each shell, top with whipped cream, if desired. Serve immediately. |
