Line a large cookie sheet with brown paper bag or parchment paper
Draw the desired size circle or circles using a pencil onto the paper
In large bowl, beat egg whites and cream of tartar until foamy
Gradually add sugar, 1 Tbsp at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form, about 5 minutes or so
Beat in vanilla
Spoon meringue onto circles on prepared cookie sheet building up sides with back of spoon
Place in 300 degree oven and reduce heat to 250 degrees
Bake for 40-60 minutes or until firm and dry to touch (inside of meringue will be soft) I allow mine to sit in oven for up to an hour afterwards to firm up a bit more
Remove from oven; cool completely
Carefully remove meringue from paper
Place on serving plate and fill with whipped cream and fresh fruit