This is my new favorite dessert. And its really not too bad for your health AND it works for those with wheat allergies so hey! :)
Preheat oven to 275. Line baking sheet with parchment paper. Separate 3 large eggs and let the whites stand at room temperature for 1/2 hour. Add 1/4 tsp cream of tartar to egg whites and beat them until they're light and foamy. Add 3/4 cup sugar a tablespoon at a time. Continue beating on high until stiff peaks form and the mixture is thick and glossy (don't underbeat--very important!). Plop spoonfuls onto the parchment paper, as big or small as you want, and smooth out into pretty mounds. Bake in oven for 1 1/2 hours. Turn the oven off and let them sit in there for another hour. Finish cooling at room temperature and store in an air-tight container.
**Justin and I love eating the meringue shells plain for dessert. If you've done 'em right, their outside are crisp and melt in your mouth and the insides are slightly chewy and sweet like cotton candy.
Get your favorite ice cream and toppings (I like plain vanilla with frozen raspberries) and mash them together Coldstone-style. Put a meringue shell in the bottom of a dish and cover it with your ice cream mixture. Serve immediately or put in the freezer to serve later. We made it for Canadian Thanksgiving last weekend and it was a hit. Here's a picture (we didn't do the ice cream Cold-stone style this time and decided we definitely prefer Coldstone-style to this):
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