Ingredients:
- 4 room temperature egg whites
- Pinch of salt
- 1/2 cup raw cane sugar
- 1 teaspoon potato starch
- 2 teaspoons white wine vinegar
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 300 F (135 C).
- Draw an 8-inch circle on a sheet of baking paper. Turn the paper upside down so the pencil doesn’t get on the food. Place the baking paper on a baking sheet.
- In an electric mixer beat egg whites until stiff and glossy. Mix in the salt, sugar. Fold in the vinegar, cornstarch and vanilla. Fold gently to combine.
- Mound the meringue in the center of the 8 inch circle and spread evenly. Bake for 1hr and 15 minutes. Turn off the oven and leave the meringue in the oven to cool completely.
- Cover with drizzled melted chocolate or fresh fruit and cream.
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