- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 cups heavy whipping cream
- 1 teaspoon almond extract
- assorted fresh fruit
Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper; set aside.
Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Spread into a 9″ circle on prepared pan, forming a shallow well in the center. Bake at 225 degrees for 1 to 1 1/4 hours or until meringue is dry and firm to the touch and lightly browned. Turn oven off; leave meringue in oven for 1 to 1 1/2 hours.
Just before serving, beat cream and almond extract in a small mixing bowl until stiff peaks form. Top with fresh fruit.
YIELD: 8-10 servings