Heat oven to 300°F. Line large cookie sheet with parchment paper. Draw 10-inch circle on paper. In large bowl, beat egg whites and cream of tartar at medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating at high speed until stiff glossy peaks form and sugar is almost dissolved, about 6 minutes. Beat in vanilla.
Spoon meringue onto circle on paper-lined cookie sheet. Shape to 10-inch round, building up sides with back of spoon.
Place in 300°F. oven. Immediately reduce oven temperature to 250°F.; bake 50 to 60 minutes or until firm and dry to the touch. (Inside of meringue will still be soft.) Remove from oven; cool on wire rack for 1 hour or until completely cooled. Carefully remove meringue from paper.
To serve, place cooled meringue on serving plate. Fill center with whipped cream; arrange sliced fruit over whipped cream. Store in refrigerator.