For the Sherbet
Soften fruit at room temperature for about 10 minutes.
Puree fruit, alcohol and yogurt in food processor until smooth.
Serve at once for soft-serve texture or freeze and hour or so for a firmer texture.
For the Meringues
Pre-heat oven to 200*, line baking sheets with parchment paper or silpat, (silicone baking sheet). That's what I use.
In a clean grease free mixing bowl, whip white on low speed until foamy.
Add salt, cream of tartar and vanilla and continue whipping about 8 minutes or so, the whites should begin to have soft peaks.
Gradually add sugar, a few teaspoons at a time and continue beating until the whites are stiff and shiny like satin.
Either use a pastry bag to pipe out shapes or drop by tablespoons on prepared sheets.
Bake for about 1 1/2 hours at 200* with oven door slightly ajar.
When they are done, they will be crispy and light and will be easily removed from the cookie sheet.
The amount you make depends on the size, you can make big giant meringues or little button sized meringues. Store in an airtight container. They do not need to be refrigerated.