Pavlova (meringue bowls)

A New Zealand favorite

2 egg whites
3/4 tablespoon vanilla
1/4 teaspoon cream of tartar
2/3 cup sugar (or less, to taste)

Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Cut a 10-inch diameter circle from wax paper and place on a baking sheet. Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, a tablespoon at a time, beating on high speed, about 5 minutes, until very stiff peaks form and sugar is almost dissolved.

Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl. Bake in a 300 degF oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Fill with fresh fruit and whipped cream, topped with fruit sauce, or ice cream, nuts, fruit, and sauce.