Instructions: MERINGUE BASKETS:Beat egg whites until foamy. Add cream of tartar and sugar, 1 tablespoon at a time, beating well after each addition until whites are stiff and glossy and sugar is completely dissolved. Fold in vanilla.Spoon egg white mixture into pastry bag. Pipe whites onto parchment-lined baking sheet in 6 3-inch disks; smooth each disk with back of spoon. Attach star tip to pastry bag and pipe whites around outside edge of disk. Repeat twice to form three-tiered side of basket. Bake at 250 degrees 1 hour. Turn off oven and leave meringues inside 6 more hours.

STRAWBERRIES:Wash and hull 1/2 pint berries. Crush with fork in large bowl.

Add sugar and leaves and stir to combine well. Wash and hull remaining berries, cutting into bite-sized pieces. Combine with crushed berries and spoon into meringue baskets.

Angeles Times 4-16-97. 6 servings.

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