Nut meringue shells

6 large or 12 small shells

Preheat oven to 250° F. (very slow).

Add cream of tartar to egg whites and beat until foamy.

Add salt and continue beating until soft peaks form.

Add sugar gradually, beating constantly, until very stiff peaks form.

Fold in chopped nuts.

Drop meringue in 6 or 12 mounds, as desired, onto heavy brown paper or aluminum foil on a baking sheet.

Using the back of a spoon, form a hollow in the center of each mound.

Bake 1 hour. Turn off heat and let meringues cool in oven (1 to 1½ hours).

Note: Serve filled with ice cream or a cooled pudding.

Calories per meringue shell: Large, about 240; small, about 120.