Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Egg whites, room temperature
1 c Sugar
1 c Powdered sugar
2 c Heavy cream
2 ts Sugar
10 Strawberries, cut in half
1 Kiwi, peeled and sliced
20 Blueberries
20 Mint leaves

Whip whites until foamy. Gradually add sugar whipping until very, very
stiff, about 5 minutes. On low speed gradually add powdered sugar and
whip
10 seconds. Do not over mix!

With a large star tip pipe onto a parchment paper lined sheet pan
either finger shapes or round rosettes. Let dry overnight over a hot
oven or place in a 200 degree oven for 4 hours.

Whip cream with sugar until stiff. Pipe whipped cream on finger shaped
meringue and top with another to form a sandwich. Tuck sliced fruit
and mint leaves into cream laying meringue on its side. For rosette
meringues, pipe cream on top an place fruit and mint leaves on cream.

Yield: 40 pieces or 20 sandwiches

BAKERS' DOZEN GALE GAND SHOW#BD1A33

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