3 egg whites
6 oz. superfine sugar
½ t. vanilla extract
½ t. vinegar
1 t. cornstarch
10 oz. heavy whipping cream
1 pint fresh strawberries or raspberries
Mint sprigs (optional garnish)

Draw a 7-inch circle on waxed paper or baking parchment and place on a baking sheet. Beat the
egg whites in a mixer bowl until soft peaks form. Add the sugar gradually, beating constantly
until very still peaks form. Beat in the vanilla, vinegar and cornstarch. Spread or pipe mixture
inside circle, forming a depression in the center.

Bake at 300 degrees for one hour or until firm. Turn off the oven, leaving the meringue to cool
in the oven. Invert the meringue and remove the waxed paper. Place right side up on a serving

For the best results, the cream should be whipped just before serving. Spoon it into the
depression in the meringue and arrange the berries on the top to serve. Garnish with mint.

Kris Carlson – Junior League of Salt Lake City

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