Ingredients
3 large egg whites1/2 teaspoon vanilla extract1/4 teaspoon cream of tartar3/4 cup sugar1/2 cup lemon curd1 cup sliced fresh strawberries2 medium kiwifruit, peeled and sliced1/2 cup fresh raspberries1/3 cup mandarin oranges1/3 cup cubed fresh pineapple
Preparation
Preheat oven to 275°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the 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-lined baking sheet. Shape into 3-in. cups with the back of a spoon.
Bake until set and dry, 45-50 minutes. Turn off oven and do not open door; leave meringues in oven for 1 hour. Spread cups with lemon curd and fill with fruit.
