(Goldie jump-flying onto shoulder)

Brighten up your next summer gathering with these delightful low-fat treats. Takes six egg whites. Serves 4-6.

Meringue Cups

6 egg whites

¼ teaspoon cream of tartar

1 pinch Kosher salt

1 ½ cup sugar

½ teaspoon vanilla

Whip the egg whites on high speed until frothy. Add the cream of tartar and salt. Slowly add 1 cup of sugar while whipping on high speed. Whip until firm. Gently fold in the remaining ½ cup sugar with a rubber spatula. Spoon the mixture into a large freezer bag, and seal. Place parchment paper onto a cookie sheet. Cut one corner from the bag (creating a ½ inch hole), and gently squeeze out the mixture onto parchment paper, creating 3 inch diameter cookies with thickened edges (cups should be able to hold the berry sauce). Bake on a cookie sheet at 200 degrees for about 2 hours. After baking, let cook slightly, and transfer from parchment onto their final serving plates.

Berry Mixture

½ pint fresh blueberries

½ pint fresh raspberries

1/3 cup water

3 tablespoons sugar

Zest of 1 orange

2 tablespoons blackberry liqueur

Set aside ¼ of the berries, and bring the remaining ingredients to a boil. Reduce heat, and simmer for about 10 minutes until the sauce thickens. Add the uncooked berries and liqueur, and let the sauce cool. The sauce should be thick, but still liquid. Once cooled, spoon the sauce into the meringue cups and serve.