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4 egg whites
1 1/4 cups white sugar
1 tsp vanilla extract
1 tsp lemon juice
2 tsp cornstarch
1 pint heavy cream
6 kiwi, peeled and sliced
Preheat ovet to 330 degrees F. Draw a 9 inch circle on parchment paper and line baking sheet. Coat the paper with a thin dusting of corn starch.
In a large bowl, beat egg whites (until stiff, not dry). Gradually add sugar, 1 tbs at a time, beating well after each. Beat until thick and glossy (DO NOT OVERBEAT). Gently fold in vanilla extract, lemon juice and cornstarch.
Spoon mixture onto the inside of the circle on the parchment paper. From the centre, spread mixture toward outside edge, building the edge slightly, leaving a slight depression in the middle.
Bake for 1 hour and let cool in the oven (turn the oven off at the end of cook time and allow to cool in there- even overnight!)
In a small bowl, beat cream until stiff peaks form; set aside. Remove the paper from the meringue and place meringue on a flat plate. Fill center of meringue with whipped cream (you can sweeten it if you prefer). Top with kiwi fruit slices (also tasty with strawberry, or other seasonal fruit).