Prep Time::20 mins
Cook Time:: 1 hr 15 mins
Additional Time:: 1 hr
Total Time:: 2 hrs 35 mins
Servings::16
Yield::16 servings
Ingredients
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Meringue:
4 egg whites
1 cup white sugar
1 teaspoon cornstarch
½ teaspoon cream of tartar
1 teaspoon vanilla extract
1 pinch salt
Toppings:
1 cup whipped cream, or more to taste
¾ cup sliced fresh berries, or more to taste
Directions
Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla extract and salt and beat until combined, about 30 seconds.
Scoop the meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of the meringue.
Bake in the preheated oven until the meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with the meringues on it to a wire rack and allow to cool. Once meringues are cool to the touch, remove from parchment and place directly on the rack to cool completely, about 1 hour.
When ready to serve, top each meringue with whipped cream and garnish with fresh berries.