Rhonda's Marvelous Meringue
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Author Notes: My family loves this light and airy dessert. This dessert makes for a wonderful centerpiece to any table. After a couple of handfuls of hors d'oeuvres, or a 3-course meal, a light dessert just might be in order. I change it up and top my meringues with different fresh fruits too. This dessert literally will melt in your mouth. Your guests will be pleased. Mine always are! - rrbtexasmomof2
Serves 8
- 4 egg whites, at room temperature
- 1 cup sugar, superfine
- 1 teaspoon cornstarch
- 1/2 teaspoon cider vinegar
- 1 teaspoon pure vanilla extract
- 1 1/4 cup heavy cream
- 1/4 cup confectioner's sugar
- 2 cups fresh strawberries, halved
- 1 cup fresh blueberries
- raw sugar (Turbinado sugar) for sprinkling
- Preheat the oven to 275 degrees. Line a baking sheet with parchment paper. Whip the egg whites in a bowl to stiff peaks. Then add sugar and continue to whip to make a stiff, glossy meringue. Sift the cornstarch over the meringue and fold it in with the vinegar and vanilla. Whip for an additional minute.
- Spoon the meringue mixture on to the parchment lined baking sheet. Spread into a round, swirling all around the top with the tip and back side of the spoon.. Bake for 1 1/4 hours, or until the meringue is hardened (crisp) and lightly golden. Switch off the oven, keeping the oven door closed, and leave the meringue in the oven to cool for 1 hour.
- Carefully pull the meringue from the parchment paper and transfer it to a serving platter. Whip the cream until it forms soft peaks, fold in the confectioner's sugar and whip for 1 additional minute. Spoon the whipped cream into the center of the cooled meringue. Top with the strawberries and blueberries. Sprinkle raw sugar over the top.
- Note: Instead of preparing your own cream, a 12 oz. carton of frozen prepared whip cream (thawed) can be substituted. Also, any fresh fruit can be substituted for the strawberries and blueberries. I have also used raspberries, blackberries and kiwi fruit on my meringues. Additionally, the sprinkling of raw sugar can be substituted for a dusting of sifted confectioner's sugar.
- This recipe was entered in the contest for Your Best Open House Dish
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over 2 years ago luvcookbooks
Meg is a trusted home cook.
My husband made me a heart shaped meringue cake filled with fruit sorbet and fresh berries for my 37th birthday many years ago-- thanks for the reminder and beautiful photograph.