Crisp meringue base, creamy topping, and medley of spring berries create an elegant gluten-free dessert.
# Ingredient List:
→ Meringue
01 - 4 large egg whites, at room temperature
02 - 1 cup superfine sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract
→ Whipped Cream
06 - 1 cup cold heavy whipping cream
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
→ Topping
09 - 2 cups assorted fresh berries (strawberries, blueberries, raspberries, blackberries)
10 - Fresh mint leaves, optional, for garnish
# Directions:
01 - Preheat oven to 275°F. Line a baking sheet with parchment paper and trace an 8-inch circle as a guide. Flip the parchment over.
02 - In a large, clean mixing bowl, whip egg whites with an electric mixer on medium speed until soft peaks form.
03 - Gradually add the superfine sugar, one tablespoon at a time, beating on high speed until glossy and stiff peaks form.
04 - With a spatula, gently fold in cornstarch, white vinegar, and vanilla extract until just incorporated.
05 - Spoon meringue onto the parchment within the traced circle, creating a round with slightly elevated edges to hold toppings.
06 - Bake for 1 hour and 15 minutes. Turn off the oven and leave the meringue inside with the door slightly ajar until completely cool.
07 - In a clean bowl, beat cold heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
08 - Carefully transfer cooled meringue base onto a serving platter. Spread whipped cream over the center. Arrange fresh berries generously on top.
09 - Garnish with fresh mint leaves if desired. Serve immediately.
