Cocoa Meringue Shells With Glazed Fresh Fruits

• 3 large egg whites (at room temperature)
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar
• 1/2 cup sugar
• 2 tablespoons sifted unsweetened cocoa
• 8 orange sections
• 1/2 cup thinly sliced peeled kiwifruit
• 1/4 cup blueberries
• 1 tablespoon currant jelly, melted
• 2 teaspoons unsweetened cocoa (optional)

1. Preheat oven to 225u0b0.
2. Place parchment paper over a large baking sheet. Draw 8 (3-inch) circles on parchment paper. Turn parchment paper over, and secure with masking tape. Beat egg whites, vanilla, and cream of tartar at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Fold 2 tablespoons cocoa into mixture.
3. Divide 1/2 cup egg white mixture evenly among the 8 drawn circles. Using the back of a spoon, shape egg white mixture into nests with 1-inch sides. Bake at 225u0b0 for 1 1/2 hours or until dry. Turn oven off; let meringues cool in oven at least 12 hours. Carefully remove meringue nests from paper. Fill each meringue with Pastry Cream; top with fruit. Gently brush fruit with jelly. Sprinkle 1/8 teaspoon cocoa over each serving, if desired.

egg whites, vanilla, cream of tartar, sugar, cocoa, orange sections, blueberries, currant jelly, unsweetened cocoa

Taken from www.myrecipes.com/recipe/cocoa-meringue-shells-with-glazed-fresh-fruits (may not work)