Difficulty: Medium - experience needed
1 cup superfine sugar (250 ml)
1 teaspoon cornstarch (5 ml)
4 large egg whites
1/4 teaspoon salt (1 ml)
1/4 teaspoon cream of tartar (1 ml)
1 teaspoon vanilla (5 ml)
1 teaspoon white vinegar (5 ml)
1 cup whipping cream (250 ml)
1/2 pint fresh raspberries
1/2 pint fresh blackberries
1/2 pint champagne grapes
1 bunch fresh mint
Preheat oven to 275 F.
Prepare a baking sheet with parchment paper.
In a medium glass bowl combine ¼ cup sugar and cornstarch; mix with a fork until smooth.
With a high speed mixer beat egg whites until they foam, add salt and cream of tartar. Continue to beat until soft peaks form. Gradually add the remaining ¾ cup sugar, 2 tsp at a time, while beating constantly, until peaks stiffen. Beat in the cornstarch mixture until just blended. Add the vanilla and vinegar, continuing to mix until just blended. Spoon the mixture onto the cookie sheet. Making small 3 inch rounds. Bake for 1 hour and 15 minutes. Turn the heat off and leave the meringue in the oven for 1 hour to dry thoroughly. Remove and cool completely on a wire rack.
Peel the paper from the bottom of the meringue and place the dessert on a serving dish or cake plate. Just before serving, whip the cream into soft peaks and spoon into the center of the meringue. Top the whipped cream with the fruit and serve immediately.