Ingredients
- 4 egg whites, room temp
- 1 teaspoon White vinegar
- 1.5 teaspoons corn starch
- 1 cup sugar (processed to make castor sugar)
- 1 teaspoon vanilla
- Topping
- 1 1/4 cups heavy whipping cream, firmly whipped
- Fruit of your choice
Steps
- Preheat oven to 250 degrees. Line a baking tray with parchment and draw a 7-inch circle on it
- Whisk 1/4 cup sugar and 1.5 teaspoons cornstarch together in a small bowl
- Beat egg whites in a glass/metal bowl until soft, satiny peaks form. Gradually add 3/4 cup of sugar 1 tablespoon at a time.
- Fold in cornstarch and sugar mixture. Gently fold in vinegar and vanilla and beat for 5 more minutes.
- Mound the meringue into a 7-inch circle. Create a small divet in the middle of it.
- Bake at 300 degrees F for 30 minutes.
- Reduce to 250 degrees F for 45 minutes.
- Turn off heat and leave the oven door cracked slightly for at least 30 minutes. Should be golden brown and tender.