Rhonda's Marvelous Meringue with Fresh Berries
4 egg whites, at room temperature
1 cups sugar (superfine)
1 tsp. cornstarch
1/2 tsp. cider vinegar
1 tsp. pure vanilla extract
1 1/4 cups heavy cream
1/4 cup confectioner's sugar
2 cups fresh strawberries (halved)
1 cup fresh blueberries
raw sugar (trubinado sugar), for sprinkling
1. Preheat the oven to 275 degrees. Line a baking sheet with parchment paper. Whip the egg whites in a bowl to stiff peaks. Then add sugar and continue to whip to make a stiff, glossy meringue. Sift the cornstarch over the meringue and fold it in with the vinegar and vanilla. Whip for an additional minute.
2. Spoon the meringue mixture on to the parchment lined baking sheet. Spread into a round, swirling all around the top with the tip and back side of the spoon.. Bake for 1 1/4 hours, or until the meringue is hardened (crisp) and lightly golden. Switch off the oven, keeping the oven door closed, and leave the meringue in the oven to cool for 1 hour.
3. Carefully pull the meringue from the parchment paper and transfer it to a serving platter. Whip the cream until it forms soft peaks, fold in the confectioner's sugar and whip for 1 additional minute. Spoon the whipped cream into the center of the cooled meringue. Top with the strawberries and blueberries. Sprinkle raw sugar over the top.
Note: Instead of preparing your own cream, a 12 oz. carton of frozen prepared whip cream (thawed) can be substituted.
Also, any fresh fruit can be substituted for the strawberries and blueberries. I have also used raspberries, blackberries and kiwi fruit on my meringues.
Additionally, the sprinkling of raw sugar can be substituted for a dusting of sifted confectioner's sugar.
Serve and enjoy!
Approx. 165 Calories, Total Fat 2.4g, Protein 2.1g
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