Ingredients
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 2 tsp cornstarch
- pinch of salt
- 4 egg white
- 11/4 cup superfine sugar
Preheat the oven to 250°F. Line a cookie sheet with parchment paper, and draw a 7-inch circle on the paper with nontoxic marker.
Combine the vinegar, vanilla, cornstarch, and salt in a small bowl, and stir until the cornstarch has dissolved. In a separate bowl, beat the egg whites with an electric mixer at high speed until soft peaks form. Then beat in the sugar, 1 teaspoon at a time, until it is completely dissolved, the whites are no longer gritty, and stiff peaks form. Gently fold the vinegar mixture into the egg-white mixture.
Use a spatula to scrape the meringue onto the prepared parchment paper, shaping it inside the circle you drew and making the edges higher than the center. Bake the meringue until the outside is crisp, dry, and cream colored, about 1 hour and 10 minutes. Cracks may form in the top of the center; this is normal. Turn off the oven and let the meringue cool in the oven, with the door slightly open, which will prevent droplets from forming on the meringue.
Ingredients
- 21/2 cup fresh fruit
- juice of 1 lemon
- 2 cup whipped cream
- 1 cup whole macadamia nuts
Chop the fruit toppings as desired, and toss with the lemon juice. Place the meringue on a serving plate. Place half of the fruit in the well of the meringue. Use a spatula or pastry bag to sculpt the whipped cream over the fruit. Top with the remaining fruit and macadamia nuts.
Recipe from A World of Cake by Krystina Castella/Storey Publishing, 2011.
