<http://schema.org/recipeInstructions>
" Preheat oven to 275 degrees F. Line 2 large cookie sheets with foil. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Sprinkle in 3/4 cup grunulated sugar, 2 tablespoons at a time, beating well after each addition until sugar completely dissolves and whites stand in stiff, glossy peaks. With small metal spatula, spread meringue on foil-lined cookie sheets into eight 6-inch rounds, about 1/2 inch apart. Bake meringues 45 minutes or until very lightly browned. Turn oven control off; leave meringues in oven 45 minutes longer to dry completely. Cool meringues on cookie sheets on wire racks 10 minutes. With metal spatula, carefully loosen and remove meringues from foil to wire racks to cool completely. Store meringues in tightly covered container until ready to serve. Up to 1 hour before serving, in small bowl, with mixer at medium speed, beat heavy or whipping cream, vanilla extract, and remaining 1 tablespoon grunulated sugar until soft peaks form. Beat in sweet Marsala wine. Spread whipped cream on the meringue. Top with berries. Refrigerate if not serving right away. To serve, sprinkle berries with confectioners&amp;#039; sugar."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a7237/berries-cream-meringues-2766/>