Meringue base with whipped cream and fruit on top.
1 hour, 15 minutes
1 hour, 45 minutes
4 egg whites
1 pinch salt
1 1/4 cups confectioners sugar
2 teaspoons corn starch
1 teaspoon lime juice (or any other acid source like lemon juice or white wine vinegar)
drop vanilla extract
- To prepare meringue: heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.
- Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.
Top meringue with whipped cream and fruit and serve immediately.