- 6 egg whites at room temperature
- 1/4 tsp. salt
- 1 3/4 c. superfine sugar If you can’t find superfine sugar, run granulated sugar in a food processor.
- 1 T. cornstarch
- 1 1/2 tsp. white vinegar
- 2 c. heavy cream chilled
- 1 tsp. Pure vanilla extract
- 1 c. raspberries
- Position a rack in the lower third of the oven and preheat to 250 degrees. Line a large baking sheet with parchment paper and outline a 10-inch circle on the backside of the parchment.
- Using an electric mixer with the whisk attachment, beat the egg whites and salt at medium speed until soft peaks form, about 3 minutes.
- In a small bowl, stir together 1 tablespoon sugar and the cornstarch. With the mixer at medium-high speed, slowly add 1 1/2 cups sugar until the whites are stiff and glossy, about 5 minutes. Turn off the mixer and using a spatula, fold in the vinegar and the cornstarch mixture.
- Spoon dollops of the meringue onto the parchment paper to evenly fill the circle. With the spoon, make a shallow hollow in the center for the filling, about 1 inch deep and 4 inches wide. Bake the meringue for 45 minutes, then lower the temperature to 200 degrees and bake for 1 hour longer. Turn off the heat, set the oven door ajar and let the meringue sit in the oven for 30 minutes more. Remove the meringue from the oven and let cool completely on the pan, then, loosen from the parchment and slide onto a large serving platter.
- Meanwhile, beat the cream, vanilla and remaining 3 tablespoons sugar in clean mixing bowl using the whisk attachment. Beat at medium-high speed until stiff peaks form. Cover the top of the meringue with the whipped cream. Sprinkle the raspberries on top. Serve within an hour.