Makes: 6 meringues at 75¢ each. Prep Time: 15 minutes. Bake: at 225° for 2 1/2 hours. Refrigerate: 2 hours. Emily Luchetti, Farallon, San Francisco
Heat oven to 225°F. Sift brown sugar into small bowl to remove any lumps.
Beat the egg whites in a medium-size bowl with electric mixer on medium speed until foamy. Add cream of tartar. On high speed, beat egg whites, adding the 1/2 cup brown sugar, 1 tablespoon at a time. Continue to beat until egg whites form stiff, but shiny peaks, 7 to 8 minutes. Spoon meringue mixture into large pastry bag fitted with large star tip.
Line large baking sheet with parchment paper or waxed paper. On the paper, trace six 3-inch circles, spacing the circles at least 1 inch apart. Pipe the meringue onto the 3-inch circles, filling in completely. Sprinkle the remaining 1 tablespoon brown sugar evenly over the tops of the meringues.
Bake the meringues on the center rack in the 225°F oven for 2-1/2 hours or until the meringues can be lifted easily off the paper. To test for doneness, remove the meringues from the oven and let them sit on the baking sheets on a wire rack for 2 minutes; if they don't come off the parchment or waxed paper easily, return them to the oven. The meringues can be made ahead and stored in an airtight container at room temperature for up to 1 week.
At least 2 hours before serving, gently fold together the mango, papaya, kiwi, blueberries, raspberries, rum and brown sugar in a large bowl until the fruits are evenly coated with the sugar. Cover the bowl and refrigerate for at least 2 hours or until the mixture is well chilled; there should be a little liquid in the bottom of the bowl.
Place a meringue round on each of 6 dessert plates. Spoon about 1 cup fruit compote over each meringue, and serve immediately.