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Back-to-Nature Fruit-Filled Meringues
From Green Princess Cookbook, by Barbara Beery


3 egg whites, room temperature
3/4 cup unrefined sugar
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla or almond extract
1/4 cup confetti sprinkles


3 cups sliced or chopped assorted seasonal organic fresh fruit
Whipped cream
3 tablespoons confetti sprinkles


Preheat oven to 250F (120C). Line two sheet pans with Silpat, unbleached parchment paper, or a clean brown paper grocery bag cut to fit.

In a large bowl, whip egg whites with an electric mixer until soft peaks form. With mixer on, slowly add sugar, a tablespoon at a time. Add cream of tartar and vanilla or almond extract. Continue beating until stiff peaks form. Fold in 1/4 cup sprinkles.

Spoon about 2 tablespoons of meringue into mounds on prepared sheet pans about 1/2 inch apart. With the back of the spoon, press in the center of each mound to form a small indention. This makes a nice little place to spoon on fruit later.

Place pans on middle rack of preheated oven. Bake for 1 hour. Turn off oven and leave door closed for 10 minutes. Remove pans from oven and remove meringues from baking sheets. Store in an airtight container until ready to use. To serve, fill indentions with fruit and top with whipped cream and a few more sprinkles.

Yield: Makes 18 24

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