Ingredients
4 egg whites
1 c. sugar
few drops vanilla
2 quarts strawberries
1 quart blueberries
1 pint heavy whipping cream
2 T sugar
Instructions
Preheat oven to 200 F.
Whip the egg whites until stiff, adding in the sugar gradually. It will take a while to whip them, mine took about 5 minutes to form stiff peaks.
Fold in a few drops of vanilla.
Put parchment paper on a cookie sheet. You can make a large 9 inch meringue or about 8 smaller 3 inch ones.
Use a pencil to trace around a cake pan (large meringue) or a cup (small meringue). Then flip the parchment paper over so you can still see the pencil marks, but they won’t get transferred to the meringue.
Put some egg white mixture in the middle of a circle. Gently spread it out to the edges, building up an edge.
Bake for 2½ hours. Turn the oven off and let the meringue cool overnight in the oven.
Store the meringues at room temperature until you are ready to serve. If you fill them ahead of time the meringues get soggy from the fruit.
When you are ready to serve whip the cream with the 2 T. of sugar until it is creamy.
Top each meringue with whipped cream, and then berries.
Stack them up if desired.
Source : allrecipes.Com