Ice Cream in a Cloud

Let egg whites come room temperature.

In a small mixing bowl, beat together whites, vanilla and cream of tartar until soft peaks

Gradually add sugar and beat to stiff peaks and until nearly all of the sugar is dissolved.

Cover baking sheet with plain, ungreased brown paper or foil; draw a 10-inch circle. Spoon about 15 dollops (2/3 of the meringue) just inside circle, making sides of shell 1-inch high. Spread remaining meringue inside circle, making bottom shell 1/2-inch thick. Bake at 300° for 45 minutes.

Turn off heat and let dry oven (door closed) at least 1 hour.

Remove from oven; cool. Transfer meringue shell

12-inch pie taker. Soften ice cream and stir; spread half of chocolate ice cream into shell. Top with all of the cherry ice cream, spreading evenly.

Drop remaining ice cream by spoonfuls over cherry layer, then swirl. Freeze for several hours or overnight.