Ingredients
4 Egg whites
100 grams Powdered sugar
2 tbsp Granulated sugar
1 few drops Vanilla oil
1 Your favorite fruit (strawberries, kiwis, peaches, bananas, etc)
Method
Sources
📖
Recipe1M+
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Pasteurized egg white powder — safe meringue, royal icing
Vanilla-infused sugar — European baking, whipped cream, dusting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pasteurized egg white powder — safe meringue, royal icing
Vanilla-infused sugar — European baking, whipped cream, dusting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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preheat the oven to 160c. in the meantime, prepare the meringue. put the egg whites in a bowl and beat with an electric mixer. when all the liquid turns to foam, add half of the powdered sugar and continue to beat. gradually add the remaining powdered sugar a little at a time and beat until stiff peaks form. once it becomes a proper meringue, gently fold in the cornstarch, vinegar, granulated sugar, and vanilla oil. shape the meringue into a round cake atop a baking sheet. it will deflate about 2 cm when baking, so adjust the height accordingly. reduce the oven temperature to 130c, then bake on the lowest rack for about 75 minutes. once baked, keep it in the oven to cool. once completely cooled, coat with whipped heavy cream and top with your choice of fruit. the meringue is sweet, so you don't need to add any sugar to the heavy cream! this is a cross-section. the inside is fluffy, like a marshmallow, and the outside is crispy and has a caramel flavor. it's best with some sour fruit. it's also great with bananas and kiwis.