Cinnamon Meringue Shell:
Cover a cooky sheet with a piece of heavy paper; draw an 8 inch circle in center.
Beat 2 egg whites with 1/4 teaspoon salt, and 1/2 teaspoon vinegar till soft peaks form.
Blend 1/2 cup sugar and 1/4 teaspoon cinnamon; gradually add to egg whites, beating till very stiff peaks form and all sugar has dissolved.
Spread within circle make bottom 1/2 inch thick and mound around edge, making it 1 3/4 inches high.
Form ridges on outside with back of teaspoon.
Bake at 275Â° for 1 hour.
Turn off heat; let dry in oven (door closed) about 2 hours.
Peel off paper.