6 egg whites
3/4 teaspoon cream of tartar
1 1/2 cups sugar
1 quart, hulled, cut up strawberries
6 skinned, sliced kiwi
1 cup drained mandarin orages
1 cup crushed pineapple, well drained
1 cup heavy whipping cream, whipped
Sweetner to taste
1. Beat room temperature egg whites and cream of tartar in a large bowl until foamy. Gradually add sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in stiff peaks.
2. Beat in vanilla. On waxed paper-cover baking sheet, spread about 1/3 of meringue in 2 circles, each about 8" in diameter. Using remaining meringue, form sides around each circle with back of a spoon or pastry tube, building a rim on each circle about 1 1/2 inches high.
3. Bake in preheated 250 degree oven with door closed for 1 hour. Remove from oven and cool completely. Fill each shell with about 2 to 3 cups of desired filling (for above recipe, fold sliced fruit into whipped cream and sweeten to taste). Makes 12 servings.
*Rub a bit of meringue between fingers-if it feels gritty, beat some more.
TIP: Use vey fresh eggs for making meringues. Meringues depend on the carbon dioxide in a freshly laid egg for the higest volume. Older eggs are better used for hard cooking (for egg salads and deviled eggs and snacks).
TIP: Egg whites and yolks separate better when cold, but whip to a greater volume when at room temperature. Place the bowl of egg whites in a larger bowl of hot water for five minutes to bring them to room temperature quickly. Also, use an egg separator for good food safety.