Ingredients:
For the Meringue:
4 extra-large egg whites, at room temperature
1 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon white vinegar
1/2 tablespoon cornstarch
For the Topping:
1 cup heavy cream
1/2 teaspoon pure vanilla extract
1 tablespoon granulated sugar
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Fresh mint leaves, for garnish (optional)
Directions:
Make the Meringue: Preheat your oven to 180°F (82°C). Draw a 9-inch circle on a sheet of parchment paper and place it on a baking sheet. In a large bowl, beat the egg whites on high speed until firm, about 1 minute. Gradually add the sugar, continuing to beat on high speed until the meringue is stiff and shiny, about 2 minutes. Add vanilla extract, vinegar, and cornstarch, folding in with a rubber spatula until well combined.
Bake the Meringue: Pile the meringue onto the parchment paper within the drawn circle, smoothing the edges and making a slight indentation in the center. Bake for 1 1/2 hours, then turn off the oven and let the meringue cool completely in the oven, about 1 hour.
Prepare the Topping: In a medium bowl, beat the heavy cream, vanilla extract, and sugar on medium-high speed until firm. Carefully place the meringue on a serving plate, fill the center with whipped cream, and top with the mixed berries.
Garnish and Serve: Garnish with fresh mint leaves if desired. Slice and serve immediately!
Prep Time: 20 mins | Cooking Time: 1 hr 30 mins | Total Time: 2 hrs 50 mins (including cooling)
Kcal: 270 | Servings: 6
