Fancy this: An elegant, easy recipe from Cher Lewis in New York City. For a crisp outcome, do your baking on a dry day -- humidity makes for a soft-textured meringue. If you like, trade other soft fruit for kiwi and raspberries.
Warning- 200 degrees for 2 hours is not enough time to set a meringue of this size. After following these instructions, my meringue was sticky on the outside and raw in the center. I had to throw away and start again. After consulting some other recipes, including another Martha, I preheated the oven to 300 degrees, popped in the meringue and turned down the heat to 250 degrees for 2 hours. Then turned off temp and let cool in oven. It may have been a bit darker but the texture was perfect.