Fruited Meringue Hearts Melba
|Cream of tartar||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Melba sauce||1⁄2 Cup (8 tbs)|
|Assorted fruit||3 Cup (48 tbs) (Melon Balls; Sliced Kiwifruit, Peaches And Strawberries; Whole Blackberries, Blueberries, Raspberries And Grapes; Pitted Cherries)|
Line large cookie sheet with parchment paper; draw 6 hearts (3x3 inches) on paper.
Beat egg whites in large bowl with electric mixer until foamy.
Add cream of tartar; beat until soft peaks form.
Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form, about 5 minutes.
Preheat oven to 250°F Spoon meringue into large pastry bag fitted with medium star tip; pipe heart outlines on parchment paper.
Fill in heart shapes with meringue.
Pipe second row on top of first row of meringue around outside edges of hearts to form rims.
Bake 1 hour or until meringues are firm and crisp to the touch.
Turn off oven; leave meringues in oven with door closed at least 2 hours.
Prepare Melba Sauce.
Fill meringue hearts with fruit.
Spoon about 1/4 cup sauce onto each dessert plate and place filled hearts on sauce.
Garnish with mint sprig, if desired.