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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This light dessert is to die for! Ingredients:
3 egg whites |
6 ounces superfine sugar |
1/2 teaspoon vanilla extract |
1/2 teaspoon vinegar |
1 teaspoon cornstarch |
10 ounces heavy whipping cream |
1 pint fresh strawberries or 1 pint raspberries |
mint sprig (optional garnish) |
Directions:
1. Draw a 7-inch circle on waxed paper or baking parchment and place on a baking sheet. Beat the egg whites in a mixer bowl until soft peaks form. Add the sugar gradually, beating constantly until very still peaks form. Beat in the vanilla, vinegar and cornstarch. Spread or pipe mixture inside circle, forming a depression in the center.
2. Bake at 300 degrees for one hour or until firm. Turn off the oven, leaving the meringue to cool in the oven. Invert the meringue and remove the waxed paper. Place right side up on a serving plate.
3. For the best results, the cream should be whipped just before serving. Spoon it into the depression in the meringue and arrange the berries on the top to serve. Garnish with mint.
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