Fruit-Filled Chocolate Chip Meringue Nests

Preheat oven to 300º F. Lightly grease baking sheets.

Beat egg whites, 1/2 teaspoon salt and cream of tartar in large mixer bowl until soft peaks form. Gradually add 1 cup sugar; beat until sugar is dissolved. Gently fold in 2 cups morsels. Spread meringue into ten 3-inch nests with deep wells about 2 inches apart on prepared baking sheets.

Bake for 35 to 45 minutes or until meringues are dry and crisp. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Heat evaporated milk to boiling in medium, heavy-duty saucepan. Stir in remaining 1 cup morsels. Cook, stirring constantly, until mixture is slightly thickened and smooth. Remove from heat; stir in remaining 1 tablespoon sugar, vanilla extract and pinch of salt.

Drizzle meringues with chocolate sauce and fill with fruit (whole blackberries, blueberries or raspberries, sliced kiwi, peaches or strawberries); serve immediately.