Tuesday, May 31, 2011


From Alton Brown
By Erin at Dinners, Dishes and Desserts

4 ounces egg whites, room temperature
Pinch kosher salt
6 ounces sugar
1/2 tsp vanilla extract
1/2 tsp white vinegar
1 tsp corn starch

Whipped Cream
Cut up Fruit

Start by heating your oven to 250 degress,  You will want a large sheet pan that is lined with parchment paper, or a silicone linear.

In the stand mixer bowl put in your egg whites and a pinch of salt.  Using the whisk attachment on high, wisk until stiff peaks, 4 to 5 minutes.

Reduce the speed to medium and add the sugar over 2 minutes.

Stop and scrape down the sides of the bowl.  Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks for, 6 to 7 minutes.

Decrease speed to low, and add the vanilla, vinegar and cornstarch.  Mix just to combine.

Gently spoon the meringue onto the lined pan, and spread to make about a 9 inch circle forming a slight well in the center. 

Place the meringue into the oven and bake for 45 minutes.  Turn off the heat and leave it in the oven for 3 more hours.  Open the oven door and cool completely before removing from the oven, approximately 30 minutes.

Just before serving top the meringue with whipped cream, and sliced berries or fruit of your choice.  Serve immediately.