Preparation:
1. Beat together egg whites and cream of tartar in large mixing bowl until foamy.
2. Gradually add sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks; beat in vanilla.
3. On waxed paper-covered baking sheet, spread about one-third of meringue in 2 circles, each about 8 inches in diameter; using remaining meringue, form nests around each circle with back of a spoon or pastry tube, building a rim on each circle about 1 1/2 inches high.
4. Bake in preheated 250 F. oven 1 hour and 15 minutes.
5. Turn off oven; leave meringues in oven with door closed for 1 hour.
6. Remove from oven and cool completely; fill each shell with about 2 cups desired filling.
NOTE: This dessert is borrowed from our friends down under who traditionally fill the meringue shell with kiwi fruit and whipped cream. You could also fill the shell with fresh fruit and whipped cream, chocolate pudding, lemon pie filling or ice cream. |
