by Fiona Haynes
- Serves 8
- Calories 174
- 4 large egg whites
- 1 tsp white vinegar
- 1 cup ultra-fine baker’s sugar
- 1 tsp cornstarch
- 1/2 tsp vanilla extract
- 2 cups light or fat-free whipped topping
- 150 grams fresh raspberries
- 150 grams fresh blueberries
- 1 cup sliced strawberries
Preheat oven to 250 degrees. Line a large baking sheet with parchment paper or place a silicone baking mat on the baking sheet.
In a large bowl, using an electric mixer, whisk egg whites and vinegar at high speed until soft peaks form.
Add sugar gradually—one tablespoon at a time, mixing well after each one. Once all the sugar has been mixed in, add cornstarch and vanilla. Mix until blended. The meringue mixture should form stiff, shiny peaks that feel smooth between your fingers
Spoon the meringue into a large mound in the center of the parchment paper, forming a 18-20cm circle.
Bake for an hour until the outside is dry and slightly crispy. The inside should still be soft.
Turn off oven, open the door a little and allow meringue to cool completely.
Transfer cooled meringue to a plate. Spoon whipped topping on to meringue. Add fruit and serve immediately.