4 large egg whites
1/4 teaspoon cream of tartar
1 cup granulated white sugar
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/2 tablespoon cornstarch
1 cup whipping cream
1 1/2 tablespoons granulated white sugar
1/2 teaspoon pure vanilla extract
Fresh fruit – kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice
oven to 250 degrees F (130 degrees C) and place rack in center of oven.
Line a baking sheet with parchment paper and draw a 7 inch (18 cm)
circle on the paper.
IIn the bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy.
Add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks.
adding the sugar, a tablespoon at a time, and continue to beat until
the meringue holds very stiff peaks. (Test to see if the sugar is fully
dissolved by rubbing a little of the meringue between your thumb and
index finger. The meringue should feel smooth, not gritty. If it feels
gritty the sugar has not fully dissolved so keep beating until it feels
smooth between your fingers).
Using a large rubber spatula, fold
in the vinegar and vanilla extract. In a small strainer, sift the
cornstarch over the top of the meringue and, with the rubber spatula,
Gently spread the meringue inside the circle drawn on
the parchment paper, smoothing the edges, making sure the edges of the
meringue are slightly higher than the center. (You want a slight well in
the center of the meringue to place the whipped cream and fruit.)
for 1 hour 15 minutes or until the outside is dry and takes on a very
pale cream color. Turn the oven off, leave the door slightly ajar, and
let the meringue cool completely in the oven. (The outside of the
meringue will feel firm to the touch, if gently pressed, but as it cools
you will get a little cracking and you will see that the inside is soft
The cooled meringue can be made and stored in a cool dry place for a few days.
before serving gently place the meringue onto a serving plate. Whip the
cream in your electric mixer, with the whisk attachment, until soft
peaks form. Sweeten with the sugar and vanilla and then mound the softly
whipped cream into the center of the meringue. Arrange the fruit
randomly, or in a decorative pattern, on top of the cream. Serve
immediately as this dessert does not hold for more than a few hours.
Contributed by: Carolynn from Carolynns Recipe Box, and all recipes are used with permission.