Ingredients:

• 1 ½ cups sugar
• ½ teaspoon saffron strands
• 8 large egg whites
• 2 cups heavy cream, whipped with 1 to 3 tablespoons sugar to taste
• 4 mangoes or 2 papayas, peeled, halved, pitted, and cubed

Directions:

1. Preheat oven to 250° F. Line 2 baking sheets with parchment paper or nonstick liners. Place 1 tablespoon sugar in a coffe grinder with the saffron and grind to a powder.
2. Fill a saucepan with an inch of water and heat it to just below a simmer. In a bowl with a diameter larger than the saucepan’s, combine the egg whites, saffron sugar, and remaining sugar and place it on top of the saucepan. The bottom of the bowl should be suspended over, not touching the water below.
3. Using an electric mixer or a whisk, beat constantly until the mixture reaches 120°F on a candy thermometer (it should feel quite warm to the touch), about 6 minutes.
4. Remove the bowl form the heat and, using an electric mixer, beat on medium speed until cool, about 20 minutes. Scrape down the sides.
5. To form the meringue baskets, dip a spoon in hot water, then scoop about 1 cup ot the egg-white mixture into a mound on the prepared baking sheet. Dipping the spoon in hot water as needed, form the meringue into a basket about 3 inches in diameter and 1½  inches high, scooping out the middle but leaving about a ½   inch of meringue as the base. (Alternatively, transfer the meringue to a pastry bag fitted with a large plain tip and pipe 3-inch rounds on the baking sheet, then pipe 2 concentric circles around this base to form the basket).
6. Bake until the meringue is dried but slightly soft in the center, about 2 hours. Let cool on a wire rack.
7. To serve, fill the baskets with whipped cream and fruit.

Note: For a classic variation, remoce the saffron from the recipe and top with whipped cream and fresh berries.

Serves 8