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  • Author: Alisha Anderson
  • Prep Time: 25
  • Cook Time: 60
  • Total Time: 1 hour 25 minutes
  • Yield: 8 1x



4 Egg whites

1 Cup white sugar

1 Teaspoon vanilla extract

1 Teaspoon white wine vinegar

2 Teaspoons of cornstarch

1 Pint of heavy whipping cream

1/4 Teaspoon almond extract (optional)

2 Cups of fresh berries

Fresh mint


  1. Preheat oven to 280˚F.  Line a baking sheet with parchment paper and trace a dinner plate on paper to give you a circle on paper.
  2. In large mixing bowl, beat egg whites until stiff.  Gradually add in 3/4 cup of sugar one spoonful at a time, continuing to mix. Continue to beat until glossy and stiff.  Fold in gently vanilla, white wine vinegar and cornstarch.
  3. Spoon the mixture inside the circle filling all the way around.  Work from the center pushing out to create a slight lip around the outside edge.  The middle should be slightly lower.
  4. Bake for 50min and shut the oven off.  Leave in the oven for an addition 20-30 minutes until it has cooled off. This is an important step so don’t skip it!
  5. In a mixing bowl whip heavy cream, 1/4 cup sugar and 1 teaspoon of vanilla or 1/4 teaspoon of almond extract until cream is light and fluffy and stiff peaks form. Store in Fridge until ready for use.
  6. When ready to serve gently move meringue shell to a platter place the whipped cream on top and sprinkle with fresh berries.
  7. Garnish with fresh chopped mint.


This is best when served freshly assembled so the meringue shell will stay fresh.  Leftovers can be store in the fridge for a day before the shell goes soggy.

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