- 6 large egg whites
- 1/2 teaspoon cream of tartar
- 1 cup C&H® Quick Dissolve Superfine Sugar
- 3/4 cup plus 2 tablespoons, sifted and divided C&H® Confectioners Sugar
- 1 cup heavy whipping cream
- 2 cups fresh fruit (e.g., pineapple, kiwi, raspberries and/or strawberries)
Preheat oven to 200°F. Line a cookie sheet with parchment paper and draw a 9-inch circle. Grease and flour paper.
Beat egg whites in large bowl with electric mixer on low speed until frothy. Add cream of tartar; continue beating until soft peaks just begin to form. Add sugar, 1 tablespoon at a time, beating until whites are very firm and stiff peaks form when beaters are lifted. Add 3/4 cup confectioners' sugar; gently fold in.
Scoop meringue onto middle of circle and spread to make a nest, leaving base about 1 inch thick and building edges up about 2 inches high.
Bake in middle of oven for 2 hours, until ivory in color and firm to the touch. Let cool on cookie sheet 15 minutes, then remove to wire rack to cool completely.
Just before serving, beat cream and remaining 2 tablespoons confectioners' sugar with electric mixer until stiff. Spread in meringue shell and top with fruit.
Eggs are easiest to separate when cold, but can be whipped best if room temperature.
Do not bake this recipe on a humid day.