Directions Edit

Place egg whites in mixing bowl; add cream of tartar and nutmeg. Beat until foamy. Gradually add Sugar, beating constantly, until stiff and glossy. Divide egg mixture into 6 equal mounds on baking sheet. With back of spoon shape into round tarts. Bake in 250 °F. Oven 1 hour. Cool. Thaw juice concentrate and pour into saucepan. Stir in water and cornstarch. Cook, stirring constantly, until sauce thickens and is clear. Cool. Fill each meringue tart with ½ cup nectarine slices. Spoon sauce over fruit.

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