3 egg whites
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 teaspoon vanilla extract
2 cups heavy whipping cream
2-3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 quart fresh strawberries (hulled, cut into thin slices)
4 fresh kiwis (peeled, cut into thin slices)
For the Meringues: Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium until foamy. Add the cream of tartar and beat until fluffy. Add the sugar gradually and increase to medium-high speed until the meringue holds very stiff peaks. Add the vanilla extract and beat to combine. Spoon mounds of meringue, using 2 spoons, onto the prepared sheets.
Place the meringues in the preheated oven, turn the oven off, and leave the meringues in the oven overnight, or until they are crisp and dry. Into a bowl, crumble the meringues and set aside.
For the Whipped Cream: In a large chilled bowl, add the heavy cream and whip with a whisk until soft peaks form. Add the powdered sugar and vanilla and whisk to combine, bringing the cream back to soft peaks.
In a wine glass, a some crumbled meringues, a layer of whipped cream and top with the strawberries and kiwi. Repeat 2 more times and finish with the strawberries and kiwi.
Tip: Use store-bought meringues if you are in a pinch. Add your favorite extract or liqueur to the whipped cream for a fun twist!