8 large egg whites (room temperature) Pinch of salt
2 cup granulated sugar
2 teaspoons corn starch
4 teaspoons white wine vinegar 4 tsp vanilla extract
1 1/4 cup 35% cream
1 pint strawberries
1 pint blueberries
1 pint raspberries
1 pint black berries
1/4 cup granulated sugar 1/2 lemon
Preheat oven to 300°F. Using a 5-inch bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three stages, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
Mound the meringue in the center of the 5-inch circle. Using a spatula evenly spread the meringue out towards the edges. Transfer the baking sheet to the pre-heated oven and immediately reduce the temperature to 250°F. Bake for one hour and 15 minutes. The meringue may need to be baked longer if the weather is more humid.
Turn off the oven and let meringue cool completely in oven.
While the meringue is cooling, in a separate bowl lightly toss together the berries and the sugar. Let the berries and sugar macerate for 15-20 minutes when the berry juices begin to run and become saucy.
Just before serving whip the cream to soft peaks. Place each of the meringues on a dessert plate and top with a generous amount of the whipped cream and the macerated berries. Garnish with a mint leaf and a gentle squeeze of a lemon. Serve and enjoy!