Description
A light and airy dessert with a crisp meringue base, topped with whipped cream and fresh cranberries.
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 cup heavy cream
- 1/2 cup fresh cranberries
- 1 tbsp powdered sugar
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Beat egg whites until stiff peaks form. Gradually add sugar, vinegar, and cornstarch, beating until glossy.
- Spread meringue into a circle on the baking sheet. Bake for 1 hour, then turn off the oven and let it cool inside.
- Whip the heavy cream and powdered sugar until soft peaks form.
- Spread whipped cream over the cooled meringue. Top with fresh cranberries.
- Serve immediately.
Notes
- Ensure the bowl for beating egg whites is completely clean and dry.
- For a sweeter taste, macerate cranberries in sugar before using.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
