2 egg whites, room temperature
1/8 teaspoon salt
1 1/2 tablespoons cold water
1/2 teaspoon white vinegar, or bottled lemon juice
1/2 teaspoon vanilla
1/2 cup granulated sugar
2 1/2 tablespoons cornstarch
4 cups fresh or frozen berries (raspberries, blackberries, blueberries)*
2 tablespoons packed brown sugar
1/4 cup orange juice
2 teaspoons finely grated orange rind
vanilla ice cream
Preheat oven to 250 F.
All equipment used in beating the meringue must be completely free of oil. Combine egg whites and salt in a glass-mixing bowl. Beat until stiff. Add cold water, vinegar, vanilla and beat. Combine granulated sugar with 1/2-tablespoon cornstarch. Add sugar mixture slowly to egg white mixture, one tablespoon at a time. Beat until very very stiff.
Draw 6 circles (about 4 inches in diameter) on baking parchment paper or brown paper. Place parchment on cookie sheet. Spoon meringue onto each circle and, using the back of a spoon, spread meringue to fill each circle while creating a bowl shape. Bake at 2500 F for 1 hour. Turn off oven and allow meringues to cool in the oven. When oven is completely cool, remove meringues and store until ready to use
Pre-heat oven to 350 F.
If using frozen berries do not completely thaw. Combine brown sugar, 2-tablespoons cornstarch, orange juice and rind. Toss with berries. Spoon berry mixture into meringue bowls. Bake for 10-12 minutes or until bubbly.
Serve warm with a scoop of vanilla ice cream. Serves 6.