Beat egg whites (at room temperature) in a small bowl at high speed ofan electric mixer until foamy; add cream of tartar and vanilla, beatinguntil soft peaks form.spoon meringue mixture into 10 mounds on a baking sheet lined with heavybrown paper.
2
Shape meringue mixture into circles, using the back of aspoon to mound the sides at least ?inch higher than the centers.bake at 225°F for 1 hour.
3
Turn oven off, and let meringues coolcompletely before opening oven door.
4
Transfer meringues to servingplates.scoop sherbet into shells; top with cranberry sauce, and serveimmediately.di note: a nice, light dessert after stuffing yourself .di pahl"s personal recipes-199
