8 large egg whites
1 pinch salt
2 1/2 c. superfine sugar
4 tsp. cornstarch
1 tsp. vanilla extract
2 tsp. white wine vinegar
3 c. heavy cream, whipped
confectioners sugar (for dusting)
Preheat oven to 350 degrees. Whisk the egg whites with the salt until they
hold firm peaks, but aren't stiff. Gently add the sugar, still
beating, until you've got a bowl full of snowy meringue. Sprinkle
the cornstarch, a few drops of vanilla and the vinegar on top; fold
in to combine.
Draw 6 (4-inch) circles on parchment lined sheets. Indent the center
to hold the cream and fruit later. Put it in the oven and turn it
down to 300 degrees and bake for 30 minutes. Turn the oven off and leave
for another 30 minutes. Take out of the oven to cool. Place on wire
racks to cool.
To assemble, dollop cream in the indentation and smooth with the back
of a spoon. Place a few berries, one by one, into the cream. Dust
with confectioners sugar.
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