Ingredients
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1 cup white sugar, divided
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1 tablespoon corn flour
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3 large egg whites
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1 teaspoon lemon juice
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1 ¼ cups thickened cream
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½ cup icing sugar mixture
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your choice of berries
01
Prepare merignue
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Preheat oven to 300°F (150°C). Line a baking sheet with baking paper and draw a 30cm circle.
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In a small bowl, whisk together ¼ cup sugar and corn flour.
02
Mix
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Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form.
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Gradually add the remaining sugar and beat until stiff peaks form.
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Gently fold in the corn flour mixture and lemon juice.
03
Bake
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Spread a 1 cm thick layer of meringue in the circle on the baking sheet.
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Pipe or spoon remaining meringue around the edges to create a bowl shape.
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Bake for 1 hour. Turn off the oven and let meringue sit for 30 minutes (don’t open the oven door).
04
Serve
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Beat cream and confectioners' sugar in a bowl until thick.
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Spread whipped cream onto the meringue base and top with fresh berries.
