Instructions

Preheat oven to 270 F (132 C). Beat egg whites and sugar on high for 10 minutes. Scrape down the sides of the mixer bowl with a rubber spatula, and mix again on high for 5 more minutes.
Pipe out the baskets in a circular motion using 1M large cupcake tip attachment.
Use a flat Insulated Aluminum Cookie Sheet to transfer parchment paper with piped meringue baskets directly onto the oven wire racks. Bake for 7 minutes at 270 F (132 C), then reduce the heat to 220 (105 C) and allow them to bake/dry for 1 hour and 30 minutes more. Then turn the oven off and let the meringues cool completely in the oven. (Do not open the oven door while they're cooling as the temperature will drastically change and cause the meringue to crack.)
Cream Instructions:
Beat cream and confectioners’ sugar for a minute or just as soon as it becomes thick. Do not over beat.
Pipe cream into cooled meringue baskets all the way to the top. Decorate baskets with the fruit of your choice. (I used frosted cranberries this time. Kiwi and strawberry, raspberry, blueberry, and blackberry tend to be popular choices.)