Description
In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
Ingredients
- 4 egg whites
- 1 ¼ cups white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 pint heavy cream
- 6 kiwi, peeled and sliced
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper; draw a 9-inch circle on the parchment paper.
- Beat egg whites in a large bowl until stiff but not dry. Gradually add sugar
- about 1 tablespoon at a time
- beating well after each addition. Continue beating until thick and glossy. Gently fold in cornstarch
- vanilla extract
- and lemon juice.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center
- spread mixture toward the outside edge and build the edge slightly. This should leave a slight depression in the center.
- Bake in the preheated oven until meringue is dry and sounds hollow when tapped
- about 1 hour. Cool on a wire rack.
- Beat heavy cream in a medium bowl until stiff peaks form; set aside. Remove meringue from the parchment paper and place on a flat serving plate. Fill center of meringue with whipped cream and top with kiwi slices.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 2 hrs
Servings: 8