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- Ingredients
- Recipe
- egg whites at room temperature4 unit(s)
- Sugar16 tablespoon
- Corn starch2 tablespoon
- White Vinegar1 tablespoon
- Whipped cream200 ml
- Strawberries and Grapes to taste
- In a mixer, beat the egg whites on low speed until foamy. Increase the speed and gradually add the sugar. Whisk until a firm, glossy cream forms.
- Turn off the mixer and add the cornstarch and vinegar using a whisk and stirring gently.
- Line a baking sheet with parchment paper and arrange the frosting in a circle about the size of a shallow plate. Spread evenly leaving the center lower and the edges wide and high.
- Bake in the oven at a very low temperature, 150 to 180 degrees. If your oven gets too hot, keep the door ajar (use the handle of a wooden spoon). When the sigh is firm and very dry, turn off the oven, but only remove the roast from the oven after it has completely cooled down.
- Whip the whipped cream according to the manufacturer's instructions.
- Place the meringue carefully on the plate, cover with the whipped cream in the center and the fruit on top. Serve very cold.
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