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Individual meringue shells
1/4 teaspoon salt
1/2 teaspoon cream of tartar
2 egg whites
1/2 cup sugar
1/2 teaspoon vanilla extract
Add salt and cream of tartar to egg whites and beat with rotary beater until foamy; add sugar gradually and continue beating until very' stiff. Add vanilla. Spoon onto lightly buttered unglazed brown paper on cookie sheet and flatten to make a thin base about 11/2 inches in diameter. With a pastry tube or spoon, surround base with meringue to height of 2 inches, leaving center unfilled. Bake in preheated very slow oven (275 degrees) for 45 minutes, then reduce heat to 250 degrees and bake another 15 minutes, or until very lightly golden and hard to the touch. Transfer paper to a damp board and remove meringue with a spatula. When cold, fill with any flavor of ice cream or fruit and top with whipped cream or other sauce. Makes 4 meringue shells.
Meringue pie shell
Use recipe above. Spread mixture on bottom and up side just to rim of well greased 8-inch pie pan. Bake in preheated very slow oven ! (275 degrees) for about 1 hour, or ‘until light brown and hard to the I touch. For a thicker, more generous meringue, double ingredients in above recipe and bake in a 9-inch pie pan for the same length of time.
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