1. Preheat oven to 180°F In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the salt and cream of tartar. Continue to beat until soft peaks form. Slowly beat in the sugar, turn beater to high, and continue to beat until the mixture is thick and shiny, about 2 minutes. 2. Butter and flour a large cookie sheet. Create the shells by placing 1/2 cup of meringue, in a mound, on the cookie sheet. Using a wet spoon, make a depression in the center about 4 inches wide (big enough to hold a large scoop of ice cream). Take care to leave at least 1/4 inch of meringue on the bottom. 3. The meringue shells will not spread, so place them close together and fit as many as you can on the cookie sheet. Bake for 2 hours. Turn off the oven, open its door. Allow the meringues to sit in the oven until cool. Store in an airtight container until ready to use. 4. ***Variations***. 5. CHOCOLATE CHIP MERINGUES - Mix 3/4 cup miniature chocolate chips into the meringue just before creating mounds. Proceed with the recipe as directed. 6. CINNAMON MERINGUES - Add 1/2 tsp ground cinnamon along with the sugar. Proceed with the recipe as directed. ---------------------------------------------------------------------------
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