|Cream of tartar||3⁄4 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Custard filling||1 Tablespoon|
|Cherry cinnamon sauce||1 Tablespoon|
Beat egg whites with salt and cream of tartar until frothy.
Gradually add sugar, continuing to beat until stiff peaks are formed and sugar is dissolved.
Shape meringue shells with a spoon or force through a pastry bag and tube onto a baking sheet lined with unglazed paper.
Bake at 250Â°F 1 hour.
Transfer meringues from paper to wire racks to cool.
When ready to serve, spoon Custard Filling into meringue shells and top with Cherry-Cinnamon Sauce.