4 lg. egg whites, room temperature
1/8 tsp. cream of tartar
1 c. sugar
1 tsp. cider vinegar
Fresh fruit for filling

Butter and flour a cookie sheet (at least 12 inches wide). Trace a 9 inch circle on sheet. In large bowl, beat egg whites with cream of tartar until stiff peaks form. With mixer, add sugar, 1 tablespoon at a time until all sugar is added and mixture is still and glossy, 8-10 minute. Beat in vinegar. Spoon meringue onto circle. Using knife or spatula, smooth into a basket shape. Bake at 200 degrees for 2 hours; turn off oven and let meringue "dry out". Fill with fruit. Top with whipped cream.