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I absolutely love a light and airy dessert after a heavy meal.   Eating meringue is like eating air, yet it’s sweet and satisfying.   Plus, it’s refreshing on a hot summer day.   We used a mixture of strawberries, raspberries and  blueberries; but you could use whatever fruit is in season, or on sale.

Tart Ingredients:
3 egg whites
3/4 cup sugar
1 tablespoon corn starch
1 tablespoon vanilla extract
Pinch of salt

Instructions: Preheat the oven to 275°F.   Beat egg whites and salt high
speed until they reach firm peaks.  Gradually add sugar and corn starch while continuing to beat.  Add vanilla and beat until the mixture stand in stiff and shiny peaks.

Spread egg white mixture into a 9 inch circle onto a large greased cookie sheet. Heaping mixture to form a nest shape. Bake 60 minutes, until the shell is crisp.  Turn off oven and leave meringue in oven 30 minutes.  Remove, place on serving plate and refrigerate.

Cream Ingredients:
1 cup heavy cream
1 Tablespoon vanilla extract
1/4 cup sugar

Instructions: In large bowl beat heavy cream, vanilla extract and sugar on high speed until firm.  Spread whipped cream on meringue and decorate with berries of choice.