• 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


  1. Preheat oven to 300 F (135 C).
  2. 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.
  3. 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.
  4. 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.
  5. Cover with drizzled melted chocolate or fresh fruit and cream.