oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line
a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the
paper. Turn the parchment paper over so the circle is on the reverse side.
In the bowl
of your electric mixer, with the whisk attachment, beat the egg whites on
medium speed until they hold soft peaks. Start adding the sugar, a
tablespoon at a
time, and continue to beat, on high speed, until the meringue holds very stiff
and shiny peaks. (Test
to see if the sugar is fully dissolved by rubbing a little of the meringue between
your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty
the sugar has not fully dissolved so keep beating until it feels smooth between
your fingers). Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the
meringue and, with a rubber spatula, gently fold in. Spread the meringue
inside the circle drawn on the parchment paper, smoothing the edges.
Bake for 60 to 75 minutes or until the outside is dry and a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool
completely in the oven. (The outside of the meringue will feel firm to the
touch, if gently pressed, but as it cools you will get a little cracking and you
will see that the inside is soft and marshmallowy.)
meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
serving gently place the meringue onto a serving plate. Whip the cream in
your electric mixer, with the whisk attachment, until soft peaks form.
Sweeten with the sugar and vanilla and then mound the softly whipped cream into
the center of the meringue. Arrange the fruit randomly, or in a decorative
pattern, on top of the cream. Serve immediately as this dessert does
not hold for more than a few hours.
Serves 6 to
Scan for Demonstration Video
large (120 grams)
1 cup (200 grams) superfine or castor
teaspoon pure vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)
1 cup (240 ml) heavy whipping
1 1/2 tablespoons (20 grams) granulated
(or to taste)
1/2 teaspoon pure
Fresh fruit - kiwi, strawberries,
raspberries, blackberries, passion fruit, peaches, pineapple, or other
fruit of your choice