Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Egg whites, room temperature |
| 1 cup | Sugar |
| 1 cup | Powdered sugar |
| 2 cups | Heavy cream |
| 2 teaspoons | Sugar |
| 10 \N | Strawberries, cut in half |
| 1 \N | Kiwi, peeled and sliced |
| 20 \N | Blueberries |
| 20 \N | Mint leaves |
Whip whites until foamy. Gradually add sugar whipping until very, very stiff, about 5 minutes. On low speed gradually add powdered sugar and whip
10 seconds. Do not over mix! With a large star tip pipe onto a parchment paper lined sheet pan either finger shapes or round rosettes. Let dry overnight over a hot oven or place in a 200 degree oven for 4 hours.
Whip cream with sugar until stiff. Pipe whipped cream on finger shaped meringue and top with another to form a sandwich. Tuck sliced fruit and mint leaves into cream laying meringue on its side. For rosette meringues, pipe cream on top an place fruit and mint leaves on cream.
Yield: 40 pieces or 20 sandwiches BAKERS' DOZEN GALE GAND SHOW#BD1A33