Meringue Bowl with Sorbet and Fruit

• 6 large egg whites
• 1 1/2 cups sugar
• 1/4 teaspoon cream of tartar
• 2 pints sorbet
• 4 cups berries

1. Preheat the oven to 300.
2. Line a baking sheet with parchment paper.
3. Using a plate as your guide, draw an 11-inch circle on the paper.
4. Turn the paper over.
5. In a large heatproof bowl, combine the egg whites, sugar and cream of tartar.
6. Set the bowl over 1 inch of simmering water and stir constantly until the whites are very warm and the sugar is completely dissolved, about 5 minutes.
7. Remove from the heat.
8. Using an electric mixer, beat the egg whites until they form stiff, glossy peaks.
9. Transfer the meringue to the outlined circle and use a rubber spatula to shape it into a wide-rimmed bowl with a 1-inch-thick base.
10. Bake for 15 minutes.
11. Reduce the oven temperature to 250 and bake for 1 1/2 hours longer, or until the meringue is light brown and crisp.
12. Let cool completely.
13. Carefully lift the bowl off the paper and transfer to a platter.
14. Fill with scoops of the sorbet and berries and serve at once.

egg whites, sugar, cream of tartar, pints sorbet, berries

Taken from www.foodandwine.com/recipes/meringue-bowl-with-sorbet-and-fruit (may not work)