Title: Summer meringue baskets
 Categories: Desserts
      Yield: 6 Servings
 
      2 oz Blanched Almonds, lightly
           -toasted
      4    Egg whites
      8 oz Caster sugar
      4 oz Raspberries
      4 oz Redcurrants
      4 oz Strawberries
      1    Kiwi fruit, peeled and diced
      2 tb Strawberry or raspberry
           -liquer (optional)
 
  Pre-heat the oven to 110C/225F/ Gas mark one-quarter. Line two baking
  sheets with nonstick paper and draw 6 oval shapes on the paper.
  
  Finely chop toasted almonds in a blender or food processor.
  
  Pu egg whtes into a bowl and beat with an electric whisk until stiff.
  Gradually add caster sugar and continue to whisk until stiff and
  glossy. Fold in almonds.
  
  Spread about one third of meringue over the ovals to form a base, then
  spoon the rest into a piping bag fitted with a nozzle, and pipe
  around each base.
  
  Bake in oven for about 2 hours, until dry. Remove from paper and cool
  on a wire rack. Put fruit into a bowl and toss with liquer. if using,
  then divide between meringue nests.