Beat first 4 ingredients at high speed with an electric mixer until foamy.
Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves.
Drop mixture by rounded tablespoonfuls onto parchment-lined baking sheets. Spread into 2-inch circles, shaping with back of a spoon to make shallow bowls.
Bake at 225° for 1 hour or until dry on outside; turn oven off. Let stand in closed oven 1 hour.
Spoon whipped cream evenly into meringues; top with fruit. Serve immediately.
