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Cinnamon Meringue Shells

3 Egg Whites, room temperature
1 teas. / 5 mL Watkins Double Strength Vanilla
1/4 teas. / 1.2 mL Cream of Tartar
Dash of Salt
3/4 Cup / 180 mL Sugar
1/2 teas. / 2.5 mL Watkins Cinnamon

Preheat oven to 275ºF / 140ºC. Combine egg whites, vanilla, cream of tartar and salt in large mixing bowl. Beat until soft peaks form. Combine sugar and cinnamon; add 1 tbsp./15 mL at a time, beating well after each addition. Continue beating until very stiff peaks form and all sugar is dissolved. Cover baking sheet with parchment or waxed paper. Equally spread meringue into 8 circles about 3-1/2 inches / 9 cm in diameter. Using back of spoon, shape into shells/cups, forming a hollow in center. Bake for 1 hour. Remove from oven and let cool completely. (For crisper meringues, turn off heat and let dry in oven about 1 hour.) Carefully remove from parchment paper and place on serving plates. Fill with sherbet and top with fresh fruit. Makes 8 servings.

Nutritional Information Per Serving:
Calories 80, Protein 1g, Carbohydrates 19g, Sodium 21mg, Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Dietary Fiber 0g

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