|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
Have egg whites at room temperature.
Add vanilla, cream of tartar, and salt.
Beat till soft peaks form.
Gradually add sugar, beating till very stiff peaks form and sugar is dissolved.
Cover baking sheet with plain ungreased brown paper.
Using 9-inch round cake pan as a guide draw circle on paper.
Spread meringue over drawn circle.
Shape into shell with back of large spoon, making bottom 1/2 inch thick and sides about 1 3/4 inches high.
Bake at 275° for 1 hour.
Turn off heat and let dry in oven (door closed) at least 2 hours.