A light, crisp meringue with a marshmallowy center, topped with whipped cream and a crown of fresh raspberries for a show-stopping dessert.
INGREDIENTS
Meringue Base
4 egg whites
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
Topping
1 pint Naturipe Raspberries
1 cup heavy cream
1 tablespoon confectioners' sugar (optional, for sweetening the cream)
Fresh mint leaves (optional, for garnish)
DIRECTIONS
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Draw a 7-inch circle on the paper, then flip it over so the pencil doesn’t touch the meringue.
Beat egg whites in a large bowl until stiff but not dry. Gradually add sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla, lemon juice, and cornstarch.
Spoon meringue onto the parchment, using the circle as a guide. Shape into a nest with slightly higher edges.
Bake for 1 hour. Turn off oven and let the meringue cool inside with the door slightly ajar. This prevents cracking.
Whip the cream until soft peaks form. Add confectioners’ sugar if desired.
Assemble just before serving: Spoon the whipped cream into the center of the cooled meringue. Top generously with raspberries. Add mint for garnish, if desired.
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