Preparation time: 30 minutes to 1 hour
Cooking time: at least 1 hour
Dietary guidance: v
4 egg whites
1/4 cup castor sugar (you don't have castor, or baker's sugar, you can blend regular sugar until it's superfine)
1 teaspoon white vinegar
1/2 tablespoon cornstarch
1/2 pint whipped cream
different fruits (I suggest ones that are easy to place on cakes, like strawberries, sliced kiwi, sliced banana, raspberries, blueberries, blackberries, etc. I've used pomegranate seeds, and mango slices as well -- it's really up to you!)
Preheat oven to 315 degrees F.
In a large bowl beat the egg whites to soft peaks. Slowly add the sugar until stiff peaks form. Fold in the corn starch and vinegar.
On a large baking sheet (I used a sideless one, since the meringue tends to expand while cooking) place a sheet of parchment. Grease it very lightly. Pour meringue onto parchment and spread it into a fairly even circle, about 1/2-1 inch in thickness. Bake meringue for 5-10 minutes, turn off the heat, AND DON'T OPEN THE OVEN FOR AT LEAST 1 HOUR!! This is important. If you open the oven, heat will escape and the meringue will crack. Very sad. :( More moisture still needs to evaporate from it, so leave it alone for as long as you can. Overnight, even, if you can.
In another bowl, whip the cream to stiffness -- you can add sugar, but I've found people like it without the sugar. The meringue is sweet as it is, and people really enjoy this dessert for its freshness, not for its sugaryness. Top the meringue with the cream and decorate with your fruit, whatever you may choose. It's best to consume this quickly, else the meringue gets soggy.