Whip whites until foamy. Gradually add sugar and whip 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 finger 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.
Recipe courtesy of Gale Gand