Fruity Meringue Cups

Note: Keep an eye on the weather. You should never try to make meringues on a humid day, as the meringues can absorb moisture and become limp and sticky.

Ingredients:

3 egg whites

1/2 teaspoon vanilla extract

1/4 teaspoon cream of tartar

3/4 cup granulated sugar

1/2 cup lemon pie filling

1 cup sliced fresh strawberries

2 medium kiwifruit, peeled and sliced

1/2 cup fresh raspberries

1/3 cup mandarin oranges

1/3 cup cubed fresh pineapple

Directions:

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes (to guarantee that they'll reach the greatest volume when beaten). Beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3" cups with the back of a spoon.

Bake at 275 degrees for 45-50 minutes or until set and dry. Turn off oven, but do not open the door; leave meringues in oven for 1 hour. Spread cups with lemon pie filling and fill with fruit.