Ingredients
2 large egg whites1/8 teaspoon cream of tartarDash salt1/4 cup sugar1/4 teaspoon vanilla extract1 cup mixed fresh berries1/2 teaspoon sugar, optional1/3 cup sour cream1/8 to 1/4 teaspoon rum extract
Preparation
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla.
Drop meringue into 2 mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon.
Bake at 225° until set and dry, 1 to 1-1/4 hours. Turn oven off; leave meringues in oven for 1 hour. Remove to wire racks to cool.
In a small bowl, combine berries and, if desired, sugar; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries.
