Ingredients
Equipment
Method
Step 1: Preheat and Prepare
- Start by preheating your oven to 150°C (302°F). Line a baking sheet with parchment paper. Draw a 9-inch circle on the paper as a guide for your meringue.
Step 2: Beat the Egg Whites
- Whisk the egg whites in a clean, dry bowl until soft peaks form. This is crucial; any trace of fat or yolk will ruin the meringue.
Step 3: Add Sugar Gradually
- Continue to beat the egg whites while adding sugar gradually. Add a tablespoon at a time, ensuring the sugar dissolves completely. The mixture should become glossy and form stiff peaks.
Step 4: Add Cornstarch and Vinegar
- Gently fold in the cornstarch and white balsamic vinegar. The cornstarch helps stabilize the meringue, while the vinegar adds a slight tanginess that balances the sweetness.
Step 5: Shape the Meringue
- Spoon the meringue mixture onto the parchment paper, spreading it within the drawn circle. Create a slight well in the center to hold the topping.
Step 6: Bake
- Reduce the oven temperature to 120°C (248°F) and bake for 1 hour 15 minutes. Turn off the oven and let the meringue cool inside. This slow cooling process ensures a crack-free meringue.
Step 7: Prepare the Topping
- While the meringue cools, whip the heavy cream until soft peaks form. Fold in the lemon zest and vanilla extract.
Step 8: Assemble
- Once the meringue is cool, spoon the whipped cream into the center. Top with fresh strawberries and other summer berries of your choice.
Nutrition
Notes
- Room Temperature Eggs: Ensure your egg whites are at room temperature for maximum volume.
- Gradual Sugar Addition: Add the sugar slowly to avoid deflating the meringue.
- Cool in Oven: Letting the meringue cool in the oven prevents cracking.
- Fresh Berries: Use the freshest berries you can find for the topping.
- Stiff Peaks: Make sure the whipped cream forms stiff peaks for stability.