3 egg whites
¾ cup plus 2 tablespoons powdered sugar
½ teaspoon cornstarch
1 cup whipped cream
1 pint blueberries
1 pint raspberries
Preheat oven to 200 degrees Fahrenheit.
Put egg whites in a stand mixer. Mix until they hold soft peaks. While the mixer is still running on a medium speed, add in the sugar one tablespoon at a time. Add in the cornstarch. Beat until the meringue holds very stiff peaks.
Spread the meringue in a circle onto a parchment paper lined baking sheet. I prefer to either fill a spring form pan and then remove it, or trace a circle on the underside of the parchment paper.
Bake for roughly one hour, or until the outside is dry, and a pale cream color. Turn the oven off, leave the door slightly ajar and allow the meringue to cool completely.
The cooled meringue can be stored in an airtight container for a few days.
To serve garnish with whipped cream and berries. Serve within 3-6 hours of garnishing.
Recipe Credit: Cherry Tea Cakes
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