Meringue Batter version 2

Beat the egg whites to stiff peaks with the granulated sugar.

Then fold in the sifted confectioner’s sugar.

Spread the meringue over fruit tortes or fruit schnitten and draw a decorative pattern into it.

Brown the surface of the meringue using a “crème brûlée” kitchen torch, which is available in specialty cooking shops, or broil briefly in the oven.