Meringue Recipe

Beat the egg whites until frothy.
Add the salt and cream of tartar.
Continue beating while you add the confectioner's sugar, one teaspoon at a time, until the whites stand in stiff peaks when the beater is lifted.
Stir in the vanilla, mixing well.
Lightly grease and flour two baking sheets.
With a round plate, draw two circles in the floured sheets.
Fill one circle with a spatula filled with the meringue mixture.
Fill a pastry bag with some of the meringue and pipe a rim around the circle, making it deep enough to fill with filling of your choice.
Repeat with the second baking sheet and the remaining meringue.
With any remaining meringue you can make individual rounds, using about two tablespoons for each.
Flatten the middle and bring up the sides to make a shell or, flatten the bottom and pipe on the borders.
You can make baskets, small nests, pie shells, tart shells and layer with cream and fruit, pastry cream, whipped cream.
You can even add grated almonds into the meringue if you wish.
Bake the meringues at 225 to 250 degrees ten to twenty-five minutes, depending on the size you make.
They should still be white in color but crispy.
When done, leave them in the oven with the door ajar until they are thoroughly cooled.
You can leave them in an unlit oven until the next day or until needed for as long as fifteen to twenty days.
Fill with cream, fruits, or ice cream.