Be very gentle. We are making meringues. They’re not hard to make, but they are a wee bit temperamental. So, take your time. Allow the egg whites to warm gently to room temperature. Then add the ingredients ever so slowly, one at a time.
Finally, bake at a low temperature. Done correctly, you end up with a base that is strong enough to support all kinds of delicious toppings, yet light enough to melt in your mouth. Yumminess.
3 egg whites
1/2 tsp salt
3/4 tsp cream of tartar
3/4 cup granulated sugar
Preheat oven to 250°F.
Separate egg whites from egg yolks and allow whites to warm to room temperature. Place whites into a clear glass bowl. Add salt and cream of tartar, then beat with a hand blender or a whisk until it is very foamy and no white remains at the bottom of the bowl. Blend in sugar one tablespoon at a time until mixture is very firm and forms glossy, pointed peaks when you lift the beaters.
Use a 1/4 cup scoop to form 5 or 6 small nests. Bake in oven for 1 hour. Turn oven off and open the door leaving meringues inside to cool.
Serve each meringue on a dish of mixed berries and top it with fresh, real whipped cream.