3 6 oz containers blueberries

1 1 lb container strawberries, hulled and sliced

1/4 cup sugar

1/2 tsp lemon juice

1/2 cup plus 2 Tbsp firmly packed dark brown sugar

4 large egg whites

1/4 tsp cream of tartar

Preheat oven to 225.

Line a baking sheet with parchment paper. Trace 6 (3 in) circles onto parchment paper, leaving at least 1 inch between circles.

In a large bowl, gently toss berries, sugar, and lemon juice together to coat. Set aside to release their juices.

Sift Brown Sugar to remove lumps.

In a large bowl, beat egg whites at medium speed with an electric mixer, fitted with the whisk attachment, for 30 seconds, or until foamy. Add cream of tartar and increase speed to high. Gradually add brown sugar and continue beating for approximately 4 minutes or until very thick and satiny.

Divide mixture into 6 equal amounts and spoon into each drawn circle. Using the back of a spoon or spatula, shape into a bowl, making sure to form a well in the center to hold berries.

Bake for approximately 2 hours or until meringues come off parchment paper easily. Turn off oven. Let cool in oven with door closed.

Spoon prepared berries and juice into each bowl. Serve immediately.