Harlequin bubbles

1. Greasei several baking sheets; line with parchment or waxed paper.
2. In a very clean grease-free bowl, beat egg whites until very stiff, but not dry. Add ½ tablespoon of the sugar; beat until sugar is incorporated and meringue is stiff and shiny.
3. Add remaining sugar, a little at a time, beating well after each addition.
4. Preheat oven to 275°F (135 c). Using two small teaspoons, spoon very small mounds of meringue onto prepared baking sheets, spacing apart.
5. Sprinkle each meringue with a few pieces of candied fruit.
6. Bakei meringues 1-¼ hours or until crisp and dry on the outside, but soft in the center; cool.
7. Remove meringues from the paper.
8. Depending on the oven used, it may be necessary to select a lower temperature to keep meringues white.