Recipe - Harlequin Bubbles

2 Egg whites
One half cup Superfine sugar
1 tablespoon Chopped mixed candied fruits

Grease several baking sheets; line with parchment or waxed paper. In a very
clean greasefree bowl, beat egg whites until very stiff, but not dry. Add
One half tablespoon of the sugar; beat until sugar is incorporated and meringue
is stiff and shiny. Add remaining sugar, a little at a time, beating well
after each addition. Preheat oven to 275 F (135 C). Using two small
teaspoons, spoon very small mounds of meringue onto prepared baking sheets,
spacing apart. Sprinkle each meringue with a few pieces of candied fruit.
Bake meringues 1One fourth hours or until crisp and dry on the outside, but soft
in the center; cool. Remove meringues from the paper. Depending on the oven
used, it may be necessary to select a lower temperature to keep meringues
white. Source: "The Book of Cookies" by Pat Alburey.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini