Preheat oven to 175 degrees Fahrenheit (150 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugars and beat until thick and glossy. Add a few drops of food coloring.

Snip off the corner of a gallon-size FREEZER Ziploc bag. Fill bag with meringue and fit with a large star tip in it. Form four-inch circles of meringue.

Bake for two hours.

In a bowl, beat whipped topping until stiff peaks form. Add custard and mix, then set aside.

Remove the paper and place meringue on a flat serving plate. Sprinkle with confectioners’ sugar. Fill the center of the meringue with whipped cream and top with fresh fruit.