This classic dessert is a “soft-hard” meringue that needs to dry in the oven rather than actually bake. If it is at all browned, the result is a chewy, not delicate base for fresh strawberries or other soft fruits and berries. The convection oven produces an ideally tender meringue that can be made ahead and stored in an airtight container in a cool place for at least 2 weeks.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection bake at 175°F. Cover a baking sheet with parchment paper and sprinkle evenly with flour. Draw an 8-inch circle in the flour.
Step 2
Combine the egg whites and salt in the large bowl of an electric mixer. Beat at low speed until foamy. Stir the sugar and cornstarch together in a small bowl.
Step 3
Add the cream of tartar and vanilla to the egg whites and increase the speed to high, scraping the bowl once or twice. Add the sugar/cornstarch mixture a heaping tablespoon at a time and continue beating at high speed for at least 8 to 10 minutes, until very stiff.
Step 4
Remove the beaters and with a rubber spatula scoop the meringue into a big pile in the center of the 8-inch circle. With a metal spatula, gently ease the mass into a cake 1 1/2 to 2 inches high. Smooth the edges and top so that it resembles a layer of white cake.
Step 5
Dry in the oven for 5 hours, until the meringue is firm and very light when picked up. If you are serving it right away, top with the fruit and whipped cream. Otherwise, wrap it airtight in a plastic zip-top bag or a tight tin and store in a cool place until you are ready to serve it.
