Rick, Deborah, and Julianna's Place

3 egg whites
1 cup granulated sugar
1/4 tsp. cream of tartar
1 Tbsp. vinegar
1 teaspoon vanilla

DIRECTIONS

Beat egg whites and cream of tartar until very stiff. Add sugar, vanilla and vinegar. Beat again until the mixture appears shiny and the sugar is fully dissolved. Form rounded tortes on non-stick cookie sheet. Bake at 250 degrees Fahrenheit for 50 minutes, or just until peaks begin to turn golden.  Let cool and remove carefully from cookie sheet.  Store in open container, no more than 48 hours.

Yield: About 6 small tortes.

To serve, open tops and fill with fresh fruit (strawberry's are excellent) or ice cream.  Top with more fruit, whipped cream, or chantilly cream.

Notes: 

1. Avoid making this recipe when the weather is very humid.

2. This is an old and revered recipe from Rick's maternal family.  You may find variations in recipe books, but none as good as this.