Prep Time: 30
minutes Total Time: 3 hours
Serves: 12
4 large egg whites,
room temperature
1 cup + 4 Tbsp
sugar, divided
1 tsp white vinegar
1 tsp cornstarch
1 tsp vanilla
extract
1 lb strawberries,
quartered
¼ cup strawberry
jam
1 cup heavy cream
- Preheat oven to 250 degrees. Draw 9-inch circle on piece of parchment paper. Place paper ink-side down on baking sheet.
- Place egg whites in bowl of stand mixer fitted with whisk attachment. Whisk at high speed 1 minutes, until frothy. Slowly add 1 cup sugar and continue whisking until meringue reaches glossy, stiff peaks, about 3 minutes. Using rubber spatula, fold in vinegar, cornstarch and vanilla.
- Mound meringue in center of parchment circle and use spatula to evenly spread out toward edges, forming a large disk. The top doesn't need to be smooth; waves and swirls are okay. Bake 90 minutes, then turn oven off and allow meringue to cool completely in oven, about 1 hour.
- Meanwhile, combine strawberries, jam and 2 Tbsp sugar in bowl. Then whip heavy cream with remaining 2 Tbsp sugar until firm peaks form. Gently transfer cooled meringue to serving plate, top with whipped cream, then strawberries. Refrigerate leftovers in an airtight container.
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