Ingredients

The following ingredients have 4 Servings
  • 4 Egg Whites (room temperature)
  • 1 Cup Sugar (plus 2 Tablespoons, divided)
  • 1 teaspoon Vinegar (white)
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Vanilla
  • 1 Pound Strawberries (quartered)
  • 1/4 Cup Jam (Strawberry)
  • 1/2 Lemon (zest)
  • 1/2 teaspoon Lemon Juice
  • Whipped Cream (fresh)

Instruction

  • Preheat oven to 250 degrees. 
  • Use parchment paper for cake pans or draw and cut a 9” circle and place on a baking sheet.
  • Place egg whites in a bowl of a standing mixer with a whisk attachment. Whisk at high speed for at least 1 minute, until frothy. Slowly add 1 cup of sugar and continue whisking until glossy, stiff peaks form, about 3-4 minutes. Switch to a rubber spatula and gently fold in the vinegar, vanilla and cornstarch.
  • Mound the meringue in the center of the parchment and use a spatula to evenly spread it out, forming a large disk. The waves and swirls are best but smooth is fine. 
  • Bake for 90 minutes, then turn oven off and allow meringue to cool completely in the oven, about 1 hour. 
  • Meanwhile, fold together strawberries, jam, remaining 2 tablespoons sugar, lemon zest and juice. Set aside. 
  • Prepare the fresh whipped cream and transfer the cooled meringue to a platter. Top with whipped cream and berries.
  • Refrigerate leftovers for up to 1 day.