Cranberry Sauce -separate recipe Beat egg whites (at room temperature) in a small bowl at high speed of an electric mixer until foamy; add cream of tartar and vanilla, beating until soft peaks form. Spoon meringue mixture into 10 mounds on a baking sheet lined with heavy brown paper. Shape meringue mixture into circles, using the back of a spoon to mound the sides at least 1 cm higher than the centers. Bake at 110ºC or 1 hour. Turn oven off, and let meringues cool completely before opening oven door. Transfer meringues to serving plates. Scoop sherbet into shells; top with Cranberry Sauce, and serve immediately. Di Note: A nice, light dessert after stuffing yourself . Di Pahl's personal recipes-1994