Line a baking sheet with parchment. Draw two 6-in. circles on paper; set aside. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in the butter and vanilla. Gradually beat in flour until smooth.
Spoon 2 tablespoons of batter over each parchment circle; spread with the back of a spoon to cover circle. Bake at 350° for 8-9 minutes or until edges are lightly browned.
Remove from the paper with a metal spatula and immediately place each over an inverted 6-oz. custard cup or small bowl; shape around cup. Repeat with remaining batter to make 6 more shells (parchment can be reused). Fill with pudding and fruit.
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