Frosted Meringue With Kiwis
|Cream of tartar||1⁄4 Teaspoon|
|Whipping cream||1 Cup (16 tbs), chilled|
|Kiwis||3 , sliced (peeled)|
Heat oven to 225°.
Line bottom of round layer pan, 8 or 9 x 1 1/2 inches, with brown paper.
Beat egg whites and cream of tartar until foamy; add vanilla.
Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Spread in pan.
Bake 1 1/2 hours.
Turn off oven; leave meringue in oven with door closed for 1 hour.
Finish cooling meringue at room temperature.
Loosen edge of layer with knife; hit pan sharply on table to remove meringue.
Invert onto plate.
Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
Frost side and top of meringue, building up edge slightly.
Arrange kiwi slices on top.
Cut into wedges to serve.