• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 3/4 cup sugar
• 2 cups heavy whipping cream
• 1 teaspoon almond extract
• assorted fresh fruit

Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes.  Line a baking sheet with parchment paper; set aside.

Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form.  Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Spread into a 9″ circle on prepared pan, forming a shallow well in the center.  Bake at 225 degrees for 1 to 1 1/4 hours or until meringue is dry and firm to the touch and lightly browned.  Turn oven off; leave meringue in oven for 1 to 1 1/2 hours.

Just before serving, beat cream and almond extract in a small mixing bowl until stiff peaks form.  Top with fresh fruit.

YIELD:  8-10 servings