1. Whisk the egg whites till they are white but not stiff
2. Add the sugar and paprika
3. Whisk till stiff peaks form and the eggs don't fall off the whisk when held over bowl
4. Spoon or pipe the meringue mixture onto a lined tray into shapes the size of an egg
5. Cook for 1 hour and 20 minutes at 100 degrees C until the shells are firm and the middle of the meringues are still slightly mallow like
6. To serve put two meringues onto each serving plate, pipe or spoon the whipped cream onto the meringues, serve the fresh fruit next to or on top of the meringues and enjoy the warming sensation of the paprika with the cold cream and fruits

Meringues will keep for a week or two in an airtight tin or sealed bag (if there's any left)