Berries Cream In Meringue Cups

A fresh light dessert!!

Preheat the oven to 250 degrees.

Line a baking sheet with parchment paper.

In a large bowl , beat the egg whites with the cream of tarter until they are foamy.

Begin to add the granulated sugar , a spoonful at a time.

Add the cinnamon.

Continue to beat until the meringue is very glossy and forms stiff peaks.

Make individual meringue , spread about 1 / 2-cup of the meringue into a 3-inch circle on the parchment paper.

Adding a little more of the egg white mixture , shape a rim around the edges.

Continue to make more of the meringue shells , spacing evenly across the baking sheet.

Bake for about 1-1 / 2 hours or until firm to the touch.

Turn off the oven , but leave the meringue shells in the warm oven for another hour.

Cool completely.

Berries: mix the berries with vinegar / sugar and let sit for at least 2 hours.

Prepare the cream by whipping with the sugar until firm peaks form.

Fold in pure vanilla , and refrigerate.

To assemble , place an individual meringue on each.

egg whites, cream of tartar, sugar, cinnamon, mixed berries, cider vinegar, whipping cream, powdered sugar, vanilla