Ingredients
- For the meringues:
- 4 egg whites
- Pinch of salt
- 1/2 teaspoon cream of tartar
- 1 cup superfine sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- For the whipped cream:
- 3 cups cold heavy cream
- 2 teaspoons sugar
- A shot of brandy
- Preheat the oven to 250°F. Line a baking sheet with parchment paper or a silicone liner.
- In a deep bowl, combine the egg whites and salt. Begin beating them slowly with a balloon whisk, electric hand mixer or stand mixer with a whisk attachment. Gradually increase the speed, but no higher than medium-high on a stand mixer. When the egg whites are foamy, sprinkle in the cream of tartar and beat in well.
- Continue beating until soft peaks form and then begin to gradually add in the sugar, one tablespoon at a time. Continue beating until the sugar has dissolved and the meringue has formed shiny, stiff peaks.
- Sift in the cornstarch and fold in gently. Fold in the vanilla extract.
- Form the meringue into a 2″ tall rectangle or circle. I like to leave the edges taller.
- Bake the meringues for about 1 hour and 30 minutes. DO NOT OPEN THE DOOR! When they are done, turn off the oven. Allow the meringues to cool in the oven – preferably overnight. As they cool, the outsides will crack slightly and the inside will remain soft.
- Whip the cream, adding the sugar when the cream has increased in volume and is close to forming soft peaks. Stir in the brandy.
- To serve, top the meringue with cream and fruit of your choice.