Ingredients

The following ingredients have 4 Servings
  • 6 large Egg Whites (room temperature)
  • 300 grams Sugar (white, granulated)
  • 1 tbsp Lemon Juice
  • 1 tbsp Potato Starch
  • 1 tbsp Orange Bitters
  • 220 ml Heavy Cream
  • Powdered Sugar (optional (to sweeten the whipped cream))
  • Fruit (your choice)

Instruction

  • In a stand mixer with the whisk attachment begin beating the egg whites. When frothy add the sugar a tablespoon at a time.
  • When you have a stiff and glossy meringue fold in the potato starch, lemon juice, and orange bitters. Be careful so as not to break the meringue.
  • Spoon a dollop of meringue onto a silicone lined baking tray and use the back of a spoon to form peaks.
  • Place in an oven preheated to 115 Celsius and bake for 1 hour and 20 minutes. Then, turn off the oven but do not open the door. Let the pan sit there for another 20-30 minutes.
  • Remove the meringues from the pan and let cool to room temperature.
  • Whip the heavy cream and add it to the top of the meringue cakes. Add fresh fruit to the top in any way you prefer.