Pompons - cooking recipe

Ingredients

2 egg whites
1/2 tsp. cream of tartar
1/8 tsp. salt
1/2 c. sugar
1/4 tsp. vanilla
4 Tbsp. margarine (1/2 stick)
1 1/2 c. sifted confectioners sugar (powdered)
2 Tbsp. crushed fresh strawberries

Preparation

Beat egg whites, cream of tartar and salt in large bowl until foamy; add sugar, 1 tablespoon at a time, beating well after each addition until meringue stands in stiff peaks.
Beat in vanilla. Drop in tiny mounds, 1-inch apart, from tip of teaspoon onto buttered cookie sheets (about 1 teaspoonful is enough for each mound).
Bake in a very slow oven (250\u00b0) for about 30 minutes or until meringues are crisp and delicately golden.
Remove at once from cookie sheets; lightly press in bottom of each meringue. Cool on wire cake racks.
Cream margarine until soft; gradually beat in confectioners sugar and strawberries until thick and fluffy-smooth.
Fill meringues with strawberry mixture; press 2 together, making a pink layer between.
Makes about 2 dozen.