Drop meringue in 6 or 12 mounds, as desired, onto heavy brown paper or aluminum foil on a baking sheet.
Using the back of a spoon, form a hollow in the center of each mound.
Bake 1 hour. Turn off heat and let meringues cool in oven (1 to 1½ hours).
Note: Serve filled with ice cream or a cooled pudding.
Calories per meringue shell: Large, about 240; small, about 120.
Fruit and nut sauce
About 1½ cups, 6 servings
| Sweetened frozen fruit (strawberries, red raspberries or mixed fruit), thawed, drained | 10-ounce package |
| Liquid from frozen fruit plus water | 1 cup |
| Sugar | ¼ cup |
| Cornstarch | 1 tablespoon |
| Raisins, chopped | 1 tablespoon, if desired |
| Lemon juice | 2 tablespoons |
| Rum extract | ¼ teaspoon, if desired |
| Pecans, toasted, chopped | ¼ cup |
Cut large pieces of fruit into bite-size pieces.
Stir fruit liquid gradually into sugar, cornstarch, and raisins in a saucepan.