- 1 cup egg whites, room temperature
- 1 cup sugar
- 1 cup powdered sugar
- 2 cups heavy cream
- 2 teaspoons sugar
- 10 strawberries, cut in half
- 1 kiwi, peeled and sliced
- 20 blueberries
- 20 mint leaves
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.