INGREDIENTS
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3 egg whites
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1/4 teaspoon cream of tartar
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1/4 teaspoon salt
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3/4 cup sugar
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2 cups heavy whipping cream
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1 teaspoon almond extract
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Assorted fresh fruit
DIRECTIONS
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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.
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Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 225 degrees F 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.
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Just before serving, beat cream and almond extract in a small mixing bowl until stiff peaks form. Spoon into meringue shell. Top with fruit.
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