Pompons

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°) 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.