4 large egg whites
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1 cup granulated sugar
1 tablespoon distilled white vinegar
1 tablespoon cornstarch
1 teaspoon vanilla extract
Whipped cream, sweetened lightly if desired, as an accompaniment
1 cup berry mixture to include strawberries, blueberries and raspberries
4 kiwifruit, peeled and thinly sliced
Preheat oven to 250 degrees F and line a baking sheet with parchment or foil.
In a bowl with an electric mixer beat egg whites with salt and cream of tartar
to soft peaks. Add sugar gradually while still beating, and beat meringue to
stiff peaks. Beat in vinegar, cornstarch, and vanilla extract. Onto prepared
baking sheet spread meringue with the back of a spoon into 1 1/2- to 2-inch
rounds, making them slightly higher around the edges to form shells.
Bake meringues in lower third of oven 1 hour, or until crisp on outside but soft
in middle. Peel parchment carefully form meringues and cool meringues on a rack.
Meringues keep in an airtight container 1 day.
Serve meringues topped with cream, kiwis and berry mixture.