| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 6 | Servings | |
INGREDIENTS
| 3 | lg | Egg whites at room temperature |
| 1 | pn | Of cream of tartar |
| 6 | tb | Sugar |
| 2 | ts | Cornstarch combined with 6 Tbsp sugar |
| 1 | ts | White wine vinegar |
| 1/2 | ts | Vanilla |
| Additional cornstarch for dusting baking sheet | ||
| 1 | c | Well-chilled heavy cream |
| 1 | pt | Strawberries, hulled and halved |
INSTRUCTIONS
passion fruit juice to taste if desired In a bowl, beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks. Beat in the sugar, a little at a time and beat the meringue until it is stiff and glossy. Fold in the cornstarch mixture with the vinegar and the vanilla. Dust a baking sheet lined with buttered foil with the additional cornstarch, mark a 7" circle on it and spread the meringue in the circle. Bake at 250 degrees (preheated oven) for 50 minutes to an hour, or until it is puffed but not colored. Turn off oven and let the meringue cool in the oven for 3 hours. Invert the meringue onto a serving plate. In a chilled bowl, beat the cream until it holds stiff peaks and spread it over the meringue. Arrange the strawberries on top and sprinkle with the passion fruit juice, if desired. (Gourmet magazine, May, 1985) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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