Ingredients
Equipment
Method
- Preheat the oven to 275 F (140 C) and position a rack in the center.
- Line a baking sheet with foil and draw a 7-inch circle on the foil as a guide.
- In a clean metal bowl or stand mixer, beat the egg whites on medium speed until soft peaks form.
- Gradually sprinkle in the caster sugar, beating continuously until stiff, glossy peaks form.
- Gently fold in the cornstarch and white vinegar.
- Fold in the vanilla extract.
- Spread the meringue within the circle on the foil, creating a well in the center.
- Bake for about 1 hour and 15 minutes until the meringue turns a pale, pinkish eggshell color.
- Turn off the oven and leave the door ajar to cool the meringue completely.
- Just before serving, transfer the meringue to a plate.
- Whip the cream with vanilla and confectioners' sugar until medium peaks form.
- Prepare the fruit by washing and slicing if necessary. Toss bananas with lemon juice if using.
- Spread the whipped cream over the meringue and arrange the fruit on top. Garnish with mint if desired.
Nutrition
Notes
For best results, store leftover meringue in an airtight container at room temperature. The whipped cream and fruits can be refrigerated but should be added just before serving to maintain texture and flavor.