Fruit Meringues

• 3 Eggs, Separated
• 1/4 teaspoons Cream Of Tartar
• 1/2 teaspoons Vanilla
• 3/4 cups Sugar
• 1 cup Sliced Strawberries
• 1 cup Peeled And Sliced Kiwi
• 1/2 cups Fresh Blueberries
• 1/2 cups Canned Mandarin Oranges, drained
• 1/3 cups Canned Pineapple Tidbits, Drained
• 1/3 cups Red Raspberries
• 1 cup Lemon Pie Filling

1. Set out eggs for 30 minutes at room temperature.
2. Preheat oven to 275 F. Separate yolks from egg whites. Refrigerate yolks for another use. Place egg whites in a large mixing bowl; add cream of tartar and vanilla. Beat on medium speed until soft peaks form. Slowly add sugar while beating on high speed until stiff peaks form. Spoon meringue onto foil lined cookie sheets, shaping them each into a cup form.
3. Bake at 275 F for 45 minutes. Then turn off the oven. Leave meringues in the oven for one hour. Do not open the door. When the hour is up, get meringues out and let them cool.
4. Meanwhile, prepare fruit and put it into a bowl. Mix fruit with lemon pie filling. Fill meringue cups with the filling. Serve immediately.

eggs, ubc, vanilla, sugar, strawberries, fresh blueberries, oranges, pineapple, red raspberries, lemon pie filling

Taken from tastykitchen.com/recipes/desserts/fruit-meringues/ (may not work)