A crisp-shelled, marshmallowy meringue topped with vanilla whipped cream, strawberries, kiwi and blueberries. A light, gluten-free dessert for special days.
Ingredients
Instructions
- 1
Preheat the oven to 120 °C. Line a baking sheet with parchment and draw a 20 cm circle on it.
- 2
Whisk the egg whites in a clean, grease-free bowl with a mixer until soft peaks form.
- 3
Add the sugar a tablespoon at a time and keep whisking for 8-10 minutes until the meringue is thick and glossy.
- 4
Gently fold in the cornstarch and vinegar with a spatula.
- 5
Spread the meringue over the circle, building up the edges slightly and leaving a shallow dip in the middle.
- 6
Bake at 120 °C for 75 minutes, then turn off the oven and let the meringue cool completely inside with the door ajar.
- 7
Whip the cream with the vanilla extract to soft peaks. Halve the strawberries and slice the kiwi.
- 8
Just before serving, spread the cream in the center of the meringue, top with the strawberries, kiwi and blueberries, and cut into wedges.
Nutrition
Per serving
| Calories | 367 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 55 g |
| Fat | 16 g |
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