Instructions: Spray a small skillet lightly with nonstick cooking spray. Add the almonds and toast them over medium heat, stirring, until lightly browned, 3 to 5 minutes. Set them aside.

Heat the oven to 250 degrees. Line a baking sheet with parchment paper.

Beat the egg whites and cream of tartar until frothy. Beat in the sugar, a little at a time, until stiff peaks form, the meringue is glossy and the sugar is completely dissolved, 5 to 6 minutes.

Divide the meringue into 6 portions and spoon onto the baking sheet. Using a spoon, make an indentation in the center of each meringue for the fruit. Bake the meringues 1 hour. Turn off the oven and let the meringues sit in the oven 8 hours or overnight.

Heat the currant jelly in a small saucepan over low heat until melted. Stir in the lemon juice. Toss together the raspberries and strawberries in a bowl. Pour the melted jelly over them and toss to combine. Spoon the fruit into the meringue shells and sprinkle the tops with the almonds.

This recipe yields 6 meringues.

NOTES :

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