Beat egg whites until stiff. Gradually and intermittently add sugar. Should take up to 10 minuets. Add a teaspoon of vanilla and salt and arrange on double bottom buttered cookie sheet. I like to shape them using tablespoon and rubber spatula so that they cook up to about 5 inches in diameter and have crater in the center.

Bake 15 minutes at 325 degrees, or until just tinged with brown.

When cool fill the "craters" with ice cream and top with a sauce or what ever.