Memaw’s Meringue Shells

Panache at Rose Hill

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4 egg whites

1 cup sugar

1 teaspoon vanilla

1 teaspoon vinegar

Beat whites until stiff; add other ingredients and beat until shiny and very stiff.  Draw circles on paper sacks and spread with a spoon or pipe with pastry tube within the confines of circles (I did my meringues free hand).  Bake in 225 degree oven until lightly browned, about 45 minutes.  Turn oven off, leaving the shells in the oven to completely cool.  May be cooked before hand and stored in an airtight container until ready to use.  Serve with fresh sliced strawberries and kiwis, or any fruit or berries you see fit.