4 egg whites, room temperature
1/3 c granulated sugar
1 t cream of tartar
1 T cornstarch
1/8 t sea salt
1/4 t vanilla extract
c=cup; T=Tablespoon; t=teaspoon
Position oven rack to the center.
Preheat oven to 170 degrees Fahrenheit.
In a mixing bowl, add egg whites, cream of tartar and sea salt. Using a mixer, whip on medium speed until egg whites are frothy. Increase the speed to high and whip until soft peaks form, about 1 minute. Resume and whipping. Add vanilla and cornstarch, and gradually add sugar. At this point, the peaks should be stiff and glossy.
Spoon mounds of whipped whites onto a Silpat lined baking sheet. Using the back of a spoon, create a well in each mound. Place in the oven and bake for approximately 3 hours. Turn the oven off and open the door slightly, allowing oven to cool and moisture to escape the meringues, about 4 hours or overnight. Remove from the oven and enjoy.
This dessert is super easy and super versatile. You can fill meringue clouds with ice cream, sorbet, custard or fresh fruit. You can even add cocoa to the egg whites, if you're in the mood for chocolate. On occasion, my grandmother would do just that and sprinkle in dried cherries. Oh, how I miss those days.
Since this is fresh and easy, try the recipe and let us know what you think. Remember, if you want the same results, follow the recipe and use the products mentioned.