Ingredients
3 large egg whites1/2 teaspoon vanilla extract1/4 teaspoon cream of tartar3/4 cup sugarWhipped cream, optionalBerries of your choiceConfectioners’ sugar, optional
Preparation
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Drop 8 mounds onto parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° until set and dry, 1 to 1-1/2 hours. Turn oven off; leave meringues in oven for 1 hour.
Cool on wire racks. Store in an airtight container. If desired, fill shells with whipped cream. Top with berries. Top with confectioners’ sugar as desired.
