Makes 8-10 Servings
- 8 large egg whites, at room temperature
- Pinch kosher salt
- 2 cup sugar
- 4 teaspoons cornstarch
- 2 teaspoon white wine vinegar
- 1 teaspoon pure vanilla extract
- To Garnish:
- 2 cups whipping cream, whipped and sweetened with sugar and vanilla
- 1 cup pomegranate arils
- 1 cup sliced strawberries
- 2 ripe figs, cut into wedges
- Mint leaves or rosemary sprigs
- Powdered sugar
- Preheat the oven to 180 degrees F (no convection fan is best!) Place a sheet of parchment paper on a baking sheet. Draw one 12-inch circle on the paper, using a 12-inch plate as a guide, then draw a smaller circle inside to make a wreath shape. Turn the paper over so the circles are on the reverse side. (This way you won’t get a pencil mark on the meringue.)
- Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 3 minutes. Whisk in the vinegar, vanilla and cornstarch.
- Use a spoon or piping bag to pile the meringue into the wreath shape you’ve drawn and try to make sure it is the same thickness all over. Bake for 1 1/2 hours. After baking, turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
- Carefully remove the meringue wreath from the parchment and place on a large serving plate. Right before serving, spoon some of the whipped cream on top of the wreath, then top with fresh fruit and mint leaves. Dust with icing sugar and enjoy right away!