Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Egg whites
1 1/2 c Granulated sugar
2 tb White vinegar
1 ts Vanilla
1/4 ts Cream of tartar
2 tb Cornstarch

--------------------THREE-BERRY COMPOTE-------------------------
3 c Raspberries
1 tb Icing sugar
2 c Strawberries, quartered
2 c Blueberries

In bowl, beat egg whites until soft peaks form. Gradually beat in
sugar, one-third at a time, until stiff and glossy. Beat in vinegar,
vanilla and cream of tartar. Using fine sieve, shake cornstarch over
top; fold in gently.

On parchment paper-lined baking sheets, form meringue into 8 ovals
about 3-1/2 inches long. Bake in 275F 140C oven for 50-60 minutes or
until meringues are crispy outside but still soft inside. Let cool.

[Meringues can be stored, uncovered, at room temperature for up to 8
hours.]

Three-Berry Compote: Pure 1 cup of the raspberries; pressing through
sieve into sauce pan. Stir in icing sugar; cook over low heat just
until heated through. Stir in strawberries, blueberries and remaining
raspberries. Let cool.

[Compote can be refrigerated in airtight container for up to 1 day.]

To serve, place 1 meringue on each plate. Spoon compote next to
meringue.

Serve with whipped cream and a macadamia nut or almond praline, and
fresh mint.

Source: Canadian Living magazine, Feb 95 Presented in article by
Elizabeth Baird: "Down Under Comes Over" Recipe by Executive Chef
Anthony Spegel, Kingfisher Bay Resort Village

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