Instructions: Whip whites until foamy. Gradually add sugar whipping until very, very stiff, about 5 minutes. On low speed gradually add powdered sugar and whip 10 seconds. Do not over mix!

With a large star tip pipe onto a parchment paper lined sheet pan either finger shapes or round rosettes. Let dry overnight over a hot oven or place in a 200 degree oven for 4 hours.

Whip cream with sugar until stiff. Pipe whipped cream on finger shaped meringue and top with another to form a sandwich. Tuck sliced fruit and mint leaves into cream laying meringue on its side. For rosette meringues, pipe cream on top an place fruit and mint leaves on cream.

Yield: 40 pieces or 20 sandwiches

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