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1
Preheat the oven to 200F.
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2
Line a baking sheet with parchment paper; set aside.
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3
In the heatproof bowl of an electric mixer set over a pan of simmering water, combine egg whites, granulated sugar, and salt.
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4
Whisk constantly until the sugar has dissolved and the egg mixture is warm to the touch, about 2 minutes.
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5
Attach the bowl to the mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 2 to 4 minutes.
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6
Beat in the vanilla.
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7
Using a large spoon, scoop six fluffy mounds of meringue, each about 3 1/2 inches in diameter, onto the prepared baking sheet.
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8
Using the back of the spoon, form a well in the center of each mound, being careful not to make meringue too thin in the center.
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9
Dust mounds lightly with confectioners sugar.
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10
Bake until just dry to the touch but still white in color, about 1 1/2 hours.
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11
Transfer sheet to a wire rack and let meringues cool completely before carefully easing them off the parchment.
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12
Meringues can be kept in an airtight container at room temperature for up to 1 day.
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13
When ready to serve, combine creme fraiche with 4 1/2 tablespoons confectioners sugar in a medium bowl.
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14
Whisk until soft peaks form.
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15
Divide creme-fraiche mixture among meringues, dolloping it in the wells.
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16
Garnish with fruit.
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17
Spoonfuls of the thick meringue are dropped onto a parchment-lined baking sheet; the same spoon is used to create a well in the center of each mound.
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18
A light dusting of confectioners sugar will help them dry during baking.
