In small mixing bowl, beat egg whites with cream of tarter at high speed until foamy. Add sugar, 2 tbsp. at a time, beating constantly until sugar is dissolved (rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved) and whites are glossy and stand in stiff peaks. Beat in vanilla.
Line baking sheet with foil or waxed paper. With spoon or pastry bag, using scant ½ cup of the meringue for each, shape into 6 (3-inch) "nests". Build up edges to form rims.
Bake in preheated 225 degree F oven until firm and cake tester inserted in rims comes out clean, about 1-1 ½ hours. Turn off oven. Let stand in oven with door closed until cool, dry and crisp, at least 1 hour. Store in tightly sealed container with waxed paper between layers. Just before serving, spoon about 2 ½ tbsp. of chilled filling into each meringue shell.
1 pkg. (10 oz.) frozen raspberries with sugar
2 tsp. cornstarch
Drain berries, reserve juice. Add water to juice to make ½ cup, pour into small saucepan. Stir in cornstarch. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in berries.