Preheat oven to 275°F.
Line baking sheet with parchment paper.
Whip egg whites and vanilla with a hand beater or stand-up mixer until they reach soft peaks.
Add cream of tartar and then start adding the sugar, one-quarter cup at a time and continue to whip until the whites form stiff peaks.
Spoon the meringue into a large Ziploc bag, or a piping bag and cut off one corner.
Pipe 4-inch round 'nests' onto the prepared baking sheet.
Put in oven and bake until meringue is dry and slightly golden, while still soft in the center, about 1 hour.
Let the meringues cool then top with your favourite marmalade, jam or jelly and fresh fruit.
Try using homemade kumquat marmalade with sliced strawberries!
Cut kumquats in half and remove seeds.
Place in a medium saucepan and add sugar and orange juice.
Bring to a simmer and continue cooking until the mixture reduces and thickens.
Pour into a clean jar and store in the refrigerator.
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