• 4 large egg whites (separate eggs when cold and mix after bringing to room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon cornstarch

Fruit Filling:

  • 1 medium firm banana, diced
  • 2 kiwi fruit, diced
  • 9-12 large ripe strawberries, diced

Fruit Topping:

  • 1 cup whole very ripe strawberries, greenery removed
  • 1/2 very ripe brown banana
  • Aluminum foil
  • Baking Sheet
  • Blender
  • Cutting board and knife
  • Electric or hand mixer
  • Measuring cups and spoons
  • Mixing bowl
  • Parchment baking paper
  • Serving platter
  • Spatula (rubber or plastic)
  • Spoon
  1. Preheat oven to 200 degrees Fahrenheit.
  2. Put room temperature egg whites in a mixing bowl and use either an electric or hand mixer to mix on medium-high until stiff peaks form.
  3. Sprinkling over the top, fold in cornstarch, vinegar and vanilla by hand using a spatula.
  4. Use a spoon to scoop the stiff egg whites onto a baking sheet covered with parchment paper, one heaping tablespoon at a time, to create cookie-sized meringue.
  5. Use a finger to shape the meringue into small "bowls" that will hold fruit and fruit topping.
  6. Bake at 200 degrees Fahrenheit for 50-60 minutes or until egg whites have turned a pale golden color. Be sure that the meringue has cooked thoroughly. Cool.
  7. Fill before serving.
  8. To make the topping, add 1 cup whole strawberries and 1/2 a brown banana to blender and puree (riper strawberries and bananas will make a sweeter topping).