INGREDIENTS
- 4 large egg whites room temperature
- 1 cup of Castor sugar
- 1 tsp of white vinegar
- ½ Tbsp of cornstarch
- ½ tsp of pure vanilla extract
- 1½ cups of whipping cream
- strawberries, raspberries, passionfruit, blueberries
- 1 Tbsp fresh lemon juice
INSTRUCTIONS
- Preheat the oven to 140c place rack in middle of oven.
- Line a baking tray with foil.
- Beat the egg whites in a metal bowl with electric mixer on medium speed.
- Beat until the whites form soft peaks.
- Gently sprinkle in the sugar into the egg whites, a little at a time while still using the mixer.
- Egg whites should now be glossy stiff peaks.
- Sprinkle the cornstarch and vinegar on the mixture and fold in gently with a spatula.
- Add the vanilla and gently fold in the mixture again.
- Gently spread the meringue mixture in a circle on the foil about 7” in diameter.
- Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pink color.
- Turn the oven off and leave the door slightly ajar to let the meringue cool completely.
- As the meringue cools, it will crack slightly.
- Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
- If the middle is slightly higher that the edges crack down gently with the back of a spoon.
- Whip the cream with the vanilla extract until it stiff.
- Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.
Don't forget to go check out Big Daz at his website Cooking with the Walkers
