Meringue base:

  • 4 egg whites
  • 1 teaspoon white vinegar
  • 1 tsp cornstarch
  • Pinch salt
  • 1 cup granulated sugar
  • 1 tsp. white vinegar
  • 1 tsp. vanilla


  • Fruit such as fresh peaches, pineapple, bananas, strawberries, etc.
  • 1 cup (240 ml) whipping cream
  • 1 1/2 tablespoons granulated white sugar
  • 1 teaspoon pure vanilla extract

Preheat oven to 400 degrees.

Beat egg whites with pinch salt 5-6 minutes. Add sugar very slowly (only a spoonful at  time), then vinegar and vanilla. Beat until stiff peaks form.

Use an oven-proof large plate, or turn a 9 x 13 pan upside down. Wet the surface, then spoon meringue on top, smoothing center and raising the edges a bit. It will enlarge in the oven.

Put in oven and turn temperature down to 250 degrees. Bake undisturbed for 1 1/2 hours, checking near end of time that it doesn’t brown too much.