Meringue Shell Recipe

Cover cookie sheet with heavy brown paper. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 T at a time; continue beating until stiff and glossy. Do not under beat. On brown paper, shape meringue into 9" circle, building up side. Bake at 275° for 1 1/2 hours. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven; finish cooling meringue away from draft. Fill with ice cream and top with fresh berries, fruit or sauce. Variation: Individual meringue shells: drop meringue by 1/3 cupfuls onto brown paper. Shape mounds into circles, building up sides with the back of a spoon. Bake 1 hour. Turn off oven; leave meringues in oven with door closed 1 1/2 hours. Remove from oven.