"In this fashionable dessert, a crisp white meringue layer is filled with whipped cream and clean fruit. To maintain your meringue from being flat and grainy, try beating egg whites until stiff however no longer dry. Overbeaten egg whites lose extent and deflate when folded into other substances. Also, while beating in sugar, beat in about 1 tablespoon at a time, beating properly among every addition. Then beat until meringue is thick, white and smooth. Be certainly certain no longer a particle of grease or egg yolk receives into the whites."
- 4 egg whites
- 1 1/4 cups white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 pint heavy cream
- 6 kiwi, peeled and sliced
|Prep : 30M||Cook : 8M||Ready in : 2H|
- Preheat oven to three hundred ranges F (one hundred fifty tiers C). Line a baking sheet with parchment paper. Draw a nine-inch circle at the parchment paper.
- In a large bowl, beat egg whites until stiff but not dry. Gradually upload within the sugar, about 1 tablespoon at a time, beating well after every addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
- Spoon mixture in the circle drawn on the parchment paper. Working from the center, unfold mixture toward the outside area, constructing aspect slightly. This need to leave a slight depression in the center.
- Bake for 1 hour. Cool on a twine rack.
- In a small bowl, beat heavy cream till stiff peaks form; set aside. Remove the paper, and area meringue on a flat serving plate. Fill the middle of the meringue with whipped cream, and pinnacle with kiwifruit slices.
- Other sparkling fruit can be substituted for kiwi, like sliced strawberries, pineapple, mango, or a mixture thereof. If you pick sweetened whipped cream, you can add teaspoons of sugar at the same time as whipping the cream, or to flavor.
- Reynolds® parchment may be used for easier cleanup/removal from the pan.
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