3 egg whites
1/8 tsp cream of tartar
1/2 tsp vanilla
Beat egg whites until frothy, then add cream of tartar. Beat until soft peaks are formed. Add sugar, 2 tsp at a time until sugar is dissolved. Do not scrape sides of bowl during beating. Test by rubbing between fingers. If it feels grainy, continue beating, approximately 15 minutes total. Add vanilla when stiff peaks are formed. Form on greased pan or one with foil or brown paper into blobs with a dip in the center to hold ic cream. Bake 3 1/2 hours at 200° until crisp but not brown. Makes 1/2 dozen. Can be made up to 5 days in advance.
Serve with vanilla ice cream and fresh sliced strawberries that have soaked overnight with sugar.