On this first day of Spring, I thought I would make something light and berry filled. This was the perfect dessert!
- 8 large egg whites
- 1 pinch of salt
- 2 ½ cups superfine sugar
- 4 teaspoons cornstarch
- 1 scant teaspoon vanilla extract
- 2 teaspoons white wine vinegar
- 3 cups heavy cream (whipped)
- 1 ¾ lb blackberries
- 1 ¾ lb raspberries
- 1 sprinkling of confectioners’ sugar (for dusting)
You will need 3 baking sheets, lined with parchment.
- Preheat the oven to 350ºF.
- Whisk the egg whites with the salt until they’re holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you’ve got a bowl full of gleaming, satiny, snowy meringue. Sprinkle the cornstarch, a few drops of vanilla and the vinegar on top and fold in to combine.
- Draw 6 circles of approximately 4 inch circles (I used a pint glass as a guide) on each of the parchment-lined sheets.
- Spoon the meringue onto the baking parchment into the delineated circles, and spread and smooth to fill. You want to make the meringue slightly higher at the rims, or just use the back of the spoon to make an indentation in the center to hold the cream and fruit later.
- Put into the oven, turn it down to 300ºF, and bake for 30 minutes. Turn the oven off and leave them in for another 30 minutes, transfer to wire racks to cool.
- Just before serving, dollop cream into the indentation. Place a few blackberries and raspberries on top. Dust with confectioners’ sugar.