|White vinegar/1/4 teaspoon cream of tartar||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Fresh fruit||2 1⁄2 Cup (40 tbs), sliced/cut up|
|Frozen whipped dessert topping||1⁄3 Cup (5.33 tbs), thawed|
Line a baking sheet with foil.
Draw six 3 inch circles on the foil.
In a small mixer bowl combine egg whites, vinegar, and salt.
Beat with an electric mixer on medium speed till soft peaks form (tips curl).
Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on high speed till very stiff peaks form (tips stand straight) and sugar is almost dissolved (about 4 minutes).
Use the back of a spoon to spread the meringue over the circles on the foil, building the sides up.
Bake in a 300° oven for 35 minutes.
Turn off oven.
Let meringue shells dry in oven, with door closed, for at least 1 hour.
Remove from foil.
Decorate with whipped cream and fruits