Combine 3 egg whites, 1 teaspoon vanilla, and ¼ teaspoon cream of tartar. Beat until frothy. Gradually add sugar, beating until glossy and stiff peaks form. Do not underbeat. Drop meringue by 1/3-cupfuls onto well greased cookie sheets or shallow baking pans. Using the back of a teaspoon, shape meringues into circles about 3 inches in diameter. Then, shape each circle into a shell, having an indentation in the center and the sides about 1-inch high. Bake at 275 degrees for 1 hour. Turn oven off; leave meringues in oven with door closed for 1 hour to crisp the meringues. Cool meringues away from any draft. Fill as desired. I filled mine with strawberry halves, and topped them with a dollop of whipped topping and a whole strawberry. These look lovely, and you can use fillings that suit your own taste! Enjoy!!! --Betty
If you are looking for a tasteful way to serve your fruits and other fillings, then hard meringue shells is your best bet. In this recipe video, Betty shares here secret from getting the shell right. An easy and quick dessert indulgence, this is one dessert treat that will surely make for a yummy indulgence.