Ingredients

1 16-ounce bag frozen mixed berries
Grated zest of 1/2 orange (orange part of the orange peel)
2 teaspoons granulated sugar

Topping:
2 large egg whites
1/8 teaspoon cream of tartar
3 tablespoons granulated sugar

Directions

Preheat oven to 350 degrees. Place the berries in a saucepan on low heat. Stir in orange zest and sugar and cover. Cook, stirring occasionally, until berries are hot throughout. Drain excessive liquid and reserve for later use.

Meanwhile, beat egg whites with an electric beater on medium speed in a clean, grease-free, glass or metal bowl. When they're foamy, stop and add cream of tartar. Continue to beat. When soft peaks form, continue beating while sprinkling in sugar in a slow stream. Continue to beat until peaks are stiff and glossy.

Working quickly, divide the hot fruit among four oven-proof bowls or tea cups. (A slotted spoon is helpful here.) Spoon a puff of the meringue over each bowl, and place them all in the oven on the middle rack. Bake 10-12 minutes, until the meringue is light brown and puffy, and the fruit underneath is hot and juicy. Serve each bowl with a saucer or plate underneath, (and warn guests that the bowls are hot!)