Heat oven to 275F. Cover baking sheet with heavy brown paper. In small mixer bowl, beat 3 egg whites and 1/4 tsp. cream of tartar until foamy. Beat in 3/4 cup sugar, 1 tbsp. at a time; continue beating until stiff and glossy. Do not underbeat.

Drop meringues by 1/3 cupfuls onto brown paper. Shape mounds into circles with back of spoon, building up sides. Bake 1 hour. Turn off oven; leave meringues in oven with door closed 1 1/2 hours. Remove from oven; finish cooling away from draft. To serve, fill with ice cream and top with Chocolate Rum Sauce or your favorite ice-cream topping.

8 to 10 meringues