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light fluffy merigue with fresh fruit and whip cream

Preparation time: 15-20 min
Cooking time: 1 hr 10 min + more

Serves: 10-14

Dietary guidance: v 


4 egg whites
1 cup of sugar
4 teaspoons of cornstarch
2 teaspoons of vinegar
Fresh fruit
Sweetened Cream
2 9” pie pans


Preheat the oven to 265° F. Cut two circles out of parchment paper or wax paper (parchment paper works better) to fit the bottom of two 9” pie pan. Oil the pie pan and place the paper on the bottom of the pan. Do NOT get oil on the paper. Beat egg whites until they form stiff peaks. Continue mixing and gradually add sugar. Add the cornstarch and vinegar. Split the mixture between the two pans. Spread out evenly, with the sides higher than the center. Bake for 1hr and 10 min. Let cool. Take out meringue from the pan and peal off paper. Whip Sweetened Cream. Spread it evenly between the two meringues. Decorate with fresh fruit.

Makes Two.


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