Description
A light and airy dessert featuring a crisp meringue base topped with whipped cream and fresh berries, perfect for special occasions or summer gatherings.
Ingredients
Units
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for cream)
- 1 cup strawberries, halved
- 1/2 cup blueberries
- 1/2 cup raspberries
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw an 8-inch circle on the parchment as a guide.
- In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form.
- Gently fold in the vinegar, cornstarch, and vanilla extract.
- Spoon the meringue onto the parchment paper, spreading it within the circle and creating a slight well in the center.
- Bake for 1 hour and 15 minutes, then turn off the oven and let the meringue cool completely inside with the door slightly open.
- In a separate bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the meringue is cooled, transfer it to a serving plate and top with whipped cream.
- Arrange the fresh berries on top of the cream.
- Garnish with mint leaves if desired and serve immediately.
Notes
- Ensure no egg yolk gets into the whites for a successful meringue.
- Meringue can be made a day in advance and stored in an airtight container.
- Use seasonal berries for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 25g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg