- 1 cup superfine granulated sugar
- 2 tablespoons cornstarch
- 4 large egg whites (about 1/2 cup)
- 1/4 teaspoon cream of tartar
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla
- 4 cups bite-size pieces mixed fresh fruit, such as strawberries, kiwi fruit, raspberries, mango, papaya, or melon
- 1/2 cup orange-flavor liqueur, or fresh orange juice and sugar to taste
- Softly whipped cream (optional)
- Fresh mint sprigs or unsprayed edible flowers
- calories 260
- caloriesfromfat 1.4 %
- protein 3.1 g
- fat 0.4 g
- satfat 0.0 g
- carbohydrate 55 g
- fiber 2.9 g
- sodium 39 mg
- cholesterol 0.0 mg
How to Make It
Line baking sheets with cooking parchment or buttered and floured foil. Draw six 3-inch-diameter circles on the parchment at least 3 inches apart.
Mix 1/3 cup sugar with the cornstarch; set aside.
With an electric mixer, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating well after each addition. Then gradually beat in cornstarch-sugar mixture until whites are stiff and glossy. Beat in vinegar and vanilla until blended. Mound mixture evenly on circles. With the back of a large spoon, make a bowl-like indentation in the center of each mound.
Bake in a 300° oven until golden and dry to touch, 50 to 60 minutes. Cool completely on pan. If making ahead, store airtight up to 1 day. With a wide spatula, carefully transfer each meringue to a plate.
Mix fruit with liqueur; spoon mixture into the cavity of each meringue. Add whipped cream to taste. Garnish with mint.