| 1 | Top this dessert with ripe fall fruit or your choice. |
| 2 | preheat oven to 275f 140c. |
| 3 | Line a large cookie shet withparchment paper. |
| 4 | in an electric mixer, beat egg whites and salt until soft peaks form. |
| 5 | Gradually add sugar, 2 tb at a time, beating well after each addition. |
| 6 | add vinegar and heat the mixture until thick, glossy and stiff enough to support the beater. |
| 7 | Mound the meringue onto a cook sheet in an 8-inch circle. |
| 8 | Bake for 1 ?hours. |
| 9 | The meringue mixture should be cream-coloured and crisp. |
| 10 | Bake another 15 minutes if the outside is still stickyk. |
| 11 | Cool and remove from paper onto a serving plate. |
| 12 | in a large bowl, beat whipping cream until still peaks form. |
| 13 | Cover meringue with cream and decorate with fruit. |
