4 egg whites
Pinch of salt
1 c. sugar
1 tsp. vinegar
1 tsp. vanilla
1/2 pt. whipping cream
2 kiwi fruit, peeled & sliced in rounds
1 pt. strawberries

Beat egg whites with salt until soft peaks form, then pour sugar in very gradually, beating all the time until stiff and glossy peaks form. Beat in vinegar and vanilla. Place foil on large baking sheet, spray with Pam, dust with powdered sugar. Pile meringue in a circle on baking sheet. Bake at 225 degrees for 1 hour, then turn oven to warm and leave at least 2 hours longer.

Remove from oven and store meringue in airtight container until ready to serve. When ready to serve, top with whipped cream, kiwi and strawberries. This is a New Zealand dessert I learned to make while living in Canada.