TARTS:

3 egg whites
1/4 tsp. salt
1 c. sugar
1/2 tsp. vinegar
1/4 tsp. vanilla

FILLING:

1 pt. (2 c.) whipping cream, whipped
2 c. seedless green grapes, cut in half
1 c. black or red grapes, cut in half and seeded
1/2 c. chopped nuts
1 square (1 oz.) semi-sweet baking chocolate, shaved into curls

Heat oven to 275 degrees. Line cookie sheet with brown paper. In small bowl, beat egg whites and salt until frothy. Gradually add sugar, beating continuously until stiff peaks form. Beat in vinegar and vanilla. DO NOT OVER BEAT.

Form individual meringue shells by spooning about 1/3 cup meringue onto prepared pan. Make a deep well in center of each shell, building up sides with back of spoon shaping into 4-inch circle. Bake at 275 degrees for 40 to 50 minutes or until crisp and very lightly browned.

Turn off oven; leave shells in oven with door closed 1 to 2 hours. Remove from oven to cool completely; remove shells from paper.

To fill meringue shells, layer with half of the whipped cream, then fruit and nuts and remaining whipped cream. Top with chocolate curls. Refrigerate 2 to 3 hours before serving. 10 servings.

TIPS: For 1 large meringue shell, spoon meringue onto prepared pan. Shape into a 9 to 10-inch circle, building up sides with back of spoon. Increase baking time to 60 to 90 minutes; continue as directed.

When meringues are cooled, I store in an airtight Tupperware container until ready to serve. I put vanilla ice cream on the meringues and top with either frozen raspberry sauce or make my own raspberry sauce with fresh raspberries.