Prep Time20 minsCook Time40 minsTotal Time1 hr
4 room-temperature egg whites
⅛ tsp cream tartar
1 cup sugar
½ tbsp cornstarch
1 tbsp Vinegar (raspberry or red wine)
1 tsp vanilla
2In a medium mixing bowl, combine egg whites, cream of tartar, and Eating Gluten Free Sea Salt. Mix until frothy.
3In a separate bowl mix sugar, cornstarch, vinegar, and vanilla. When completely mixed, add to egg mixture. Beat on high for 5 minutes.
4Draw a 9" circle on parchment paper. Place the parchment paper, drawing side down, on a cookie sheet. (You will still be able to see the drawing through the paper. Spread batter onto circle, smoothing it out as you go.
5Bake for 10 minutes. Reduce heat to 300° and bake for 40 more minutes. Turn off oven and crack open the door. Allow meringue to finish cooking in oven for 30minutes. Remove from oven and cool completely. Top with whipped cream and fruit.
6Fruit ides: fresh strawberries, raspberries, kiwi, bananas and peaches. Canned peaches also taste really good!
Ingredients
4 room-temperature egg whites
⅛ tsp cream tartar
1 cup sugar
½ tbsp cornstarch
1 tbsp Vinegar (raspberry or red wine)
1 tsp vanilla
Directions
2In a medium mixing bowl, combine egg whites, cream of tartar, and Eating Gluten Free Sea Salt. Mix until frothy.
3In a separate bowl mix sugar, cornstarch, vinegar, and vanilla. When completely mixed, add to egg mixture. Beat on high for 5 minutes.
4Draw a 9" circle on parchment paper. Place the parchment paper, drawing side down, on a cookie sheet. (You will still be able to see the drawing through the paper. Spread batter onto circle, smoothing it out as you go.
5Bake for 10 minutes. Reduce heat to 300° and bake for 40 more minutes. Turn off oven and crack open the door. Allow meringue to finish cooking in oven for 30minutes. Remove from oven and cool completely. Top with whipped cream and fruit.
6Fruit ides: fresh strawberries, raspberries, kiwi, bananas and peaches. Canned peaches also taste really good!
