I’ve been wanting to make this for a while, and I finally got the chance to make it, thanks to some leftover egg whites! If you are looking for a dessert that is light and not too sweet, this is the dessert for you! Once you’re done baking the meringue, store it and use it whenever you have a friend make an unexpected visit! All you need to do is whip some cream and add fresh fruits for a tasty treat.
Ingredients:
- 6 egg whites
- 1 1/2 cup caster sugar
- 1 tbsp cornstarch
- 1 tsp red or white wine vinegar
- 1 tsp vanilla
Directions:
- Clean and dry your mixer bowl, and ensure it’s squeaky clean. This is important for whipping the egg whites. If there is a speck of grease or oil, the egg whites won’t volumize.
- Add the egg whites and turn the mixer to low speed. Whip until bubbly.
- Then add the sugar in cascading phases or 1 tablespoon at a time. This is an important step. Don’t dump the sugar all at once!
- Whip until stiff and shiny (refer to the picture below).
- Add the cornstarch, vinegar, and vanilla. Fold in gently until incorporated.
- Line your baking sheet with parchment paper.
- Draw a circle depending on the size of the meringue you want.
- Place the meringue and flatten with a spoon to make a circle.
- Bake in a preheated oven and lower the temperature to 325°F. Bake for 1 hour 15 minutes. Turn off the heat and leave the meringue in the oven until it cools down.
- This is ready to serve.
- Whip the cream and sugar. Add the vanilla and mix.
- Add fresh fruits of your choice. Serve immediately.
Note:
Don’t add the whip cream and the toppings if you’re not serving it yet. The whip cream and the juice from the fresh fruits can make the meringue soggy if left too long.
