Ingredients
Scale
Meringue
- 4 egg whites
- Pinch of kosher salt
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- ½ teaspoon vanilla (affiliate)
Whipped Cream
- 1 cup heavy cream
- 1 tablespoon sugar
- 1 teaspoon vanilla (affiliate) extract
Berries
- 1 pint strawberries, sliced
- 1 pint blueberries
- ½ cup sugar
- ¼ cup water
- 2 tablespoons triple berry jam
Instructions
- Preheat oven to 180 degrees and cover a large baking sheet with parchment paper.
- Draw a 9 inch circle in pencil on the parchment, then flip over, so that your meringue won’t get pencil marks.
- Beat the 4 room temperature egg whites and salt in a electric mixer on high until firm, about 1 minute. Slowly add sugar and continue beating on high until firm, shiny peaks form. This will take about 2 minutes.
- Turn off the mixer and sift the cornstarch onto the egg white, then add the vinegar and vanilla. Fold very gently with a rubber spatula.
- Pile the meringue into the circle drawn on your parchment paper, and gently spread it until smooth and even. Bake for 90 minutes. After 90 minutes, turn off the oven and allow the meringue to completely cool inside the oven, about 60 minutes. It should be crisp on the outside and soft on the inside. **Don’t open the oven door until the baking and cooling is complete!
- While meringue is cooling, whip the cream in an electric mixer over high speed. Once cream starts to thicken, slowly add the sugar and vanilla and continue to beat until firm.
- Place half of the blueberries, ½ cup sugar, and ¼ cup water in a small saucepan and bring to a boil. Once boiling, lower the heat and simmer for 4 minutes. Take saucepan off the heat and stir in jam. Let cool.
- Carefully invert the meringue onto a plate and cover with whipped cream, cooled berry sauce, and remainder of blueberries and sliced strawberries.
- Serve immediately!