Updated: Apr 14
This dessert could easily be described as eating a cloud. The meringue is light, sweet, and a true showstopper. It's a delicate balance of crunchy and chewy, and a perfect way to highlight spring and summer fruit!
-recipe adapted from Ina Garten
4 large egg whites, room temp
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
pinch of salt
Preheat oven to 180 degrees. Place parchment on a sheet pan.
Place the egg whites* and salt in the bowl of an electric mixer, and using a whisk attachment, beat egg whites and salt on medium-high speed until thick and frothy. With the mixer still running, slowly add sugar and continue to beat until mixture has firm and shiny peaks.
*TIPS! 1. Eggs whip better when they are at room temp. 2. When separating eggs, be sure absolutely NO egg yolks are in your egg white mixture. The yolk (even just a little bit!) will prevent the whites from forming a stiff peak. 3. Any water or moisture in your mixing bowl will also prevent your peaks from forming. :)
Remove your bowl from the mixer, add in cornstarch, vinegar, and vanilla. Fold lightly (very gently! You don't want to beat all the air out.) with a rubber spatula.
Drop meringue onto parchment in 4" size circles. Pile higher in the center, and spread outwards with the back of a spoon to create a small indentation (which will later be filled with your cream and fruit).
Bake for 45-60 minutes, or until meringue is hardened on the outside, but still pale in color. The goal is for the meringue to be crunchy on the outside and soft in the center.
Cool completely before assembling.
Sweetened Whipped Cream:
2 cups heavy whipping cream
1/4 cup powdered sugar
Whip cream and sugar on medium-high in your electric mixer (with whisk attachment) until soft peaks form.
Place meringue on a plate. Top with a couple spoonfuls of your sweetened whipped cream mixture. Top with washed and sliced fresh fruit or berries. Dust with additional powdered sugar and serve!