|Cream of tartar||1⁄4 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
1. Combine egg whites, cream of tartar, salt and vanilla in your biggest bowl. Start mixer at medium speed and beat for 2 minutes, or just until mixture turns foamy-white and doubles in volume.
2. Increase speed just enough so sugar won't fly. Start sprinkling in sugar, 1 tablespoon at a time, till meringue forms firm peaks.
3. Prepare a brown-paper-lined cookie sheet marked with eight 4-inch circles. Spoon on meringue and swirl into shell shapes.
4. Bake in very slow oven (275°) 45 minutes, or till set. Cool; peel off paper.