Tasty meringue nest filled with a delicious almond cream and fruit.
3 egg whites
1/4 tsp cream of tartar
1/4 tsp salt
3/4 cup granulated sugar
2 cups whipping cream
1 tsp almond extract
Assorted seasonal fresh fruits and/or berries for topping
Let the egg whites sit (at room temperature) in a small mixing bowl for 30 minutes.
Line a cookie sheet with parchment paper; set aside.
Beat the egg whites with the cream of tartar and salt on medium speed until soft peaks form. Gradually add in the sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread the meringue into a 9-inch circle on the prepared cookie sheet.
Bake at 225 degrees for 1 hour to 1 hour 15 minutes or until dry and firm to the touch. Meringue should be very lightly browned. Turn oven off but leave meringue in the oven for another 1 to 1 1/2 hours.
Immediately before serving time, beat the cream and almond extract together in a small mixing bowl until stiff peaks form. Spoon the mixture into the meringue nest. Top with the fresh fruits and/or berries.
Note: I got this recipes years ago from a TOH magazine.