Recipe

1. Place egg white in a small bowl and let stand at room temperature for 30 minutes. Add the cream of tartar, extract and salt. Beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved.

2. Cover a baking sheet with parchment paper. Spoon the egg mixture into two mounds on paper. Using the back of a spoon, build up the edges slightly. Bake at 250° for 35 minutes. Turn off oven and do not open door; let shells dry in the oven for at least 1 hour.

3. To serve, fill shells with ice cream; top each with chocolate sauce, coconut and a cherry. Yield: 2 servings.