| 1 | Grease several baking sheets; line with parchment or waxed paper. |
| 2 | In a very clean grease-free bowl, beat egg whites until very stiff, but not dry. |
| 3 | Add ?tablespoon of the sugar; beat until sugar is incorporated and meringue is stiff and shiny. |
| 4 | Add remaining sugar, a little at a time, beating well after each addition. |
| 5 | Preheat oven to 275°F (135 c). |
| 6 | Using two small teaspoons, spoon very small mounds of meringue onto prepared baking sheets, spacing apart. |
| 7 | Sprinkle each meringue with a few pieces of candied fruit. |
| 8 | Bake meringues 1-?hours or until crisp and dry on the outside, but soft in the center; cool. |
| 9 | Remove meringues from the paper. |
| 10 | Depending on the oven used, it may be necessary to select a lower temperature to keep meringues white. |
