Moving is tough and not having a functional kitchen is just the worst. Words can never express how happy I am to have this move behind us and a fully stocked kitchen to put to good use.
So in honor of my new home and the 4th of July, I bring to you a sweet, easy to make dessert, that is sure to please.
Here is what you will need:
- 4 extra-large egg whites.
- pinch of kosher salt.
- ¾ cup of sugar.
- 1 teaspoon white vinegar.
- 1 teaspoon vanilla.
- 2 teaspoons cornstarch.
- 1 cup of heavy cream.
- ½ pint of sliced strawberries.
- ½ pint of blueberries.
- 2 tablespoons of sugar.
Here is what you need to do:
Preheat oven to 180 degrees. Trace a dinner plate onto a piece of parchment and then flip over paper and place on cookie sheet. Set aside.
Whip up egg whites for 1 minute.
Slowly add in ¾ cup of sugar and whip the egg whites until firm and shiny.
Fold in the cornstarch, vinegar and vanilla.
Place mixture on parchment lined cookie sheet and spread batter to fit in pre-drawn circle. Bake for 1½ hours and then turn off oven and let the meringue completely cool in a closed-door oven for 1 hour.
Meanwhile, slice up your strawberries and add them to a bowl. Add blueberries and the 2 tablespoons of sugar and give a good toss. Place in refrigerator.
When the meringue is ready, carefully transfer it to a cake plate. Whip up your 1 cup of heavy cream and cover up the top of the meringue. Add the berry mixture, making sure to include all juices that have accumulated and…….