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Instructions |
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1) Preheat oven to 225 degrees F. Onto sheet of parchment paper, trace 9-inch circle. Turn over; use to line cookie sheet.
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2) In small bowl, whisk sugar and cornstarch. With mixer on medium speed, beat egg whites and salt until soft peaks form. Add sugar mixture to whites 1 tablespoon at a time, beating well between additions. Add vinegar and extracts; beat until stiff peaks form.
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3) Transfer whites to parchment circle; spread whites to form nest, with sides higher than center. Bake 2 hours. Turn off oven; let stand in oven at least 3 hours or up to overnight.
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4) To serve, remove parchment from meringue. Beat cream on medium-high speed until stiff peaks form. Spread over meringue. Dollop top with curd; spread evenly. In large bowl, microwave honey and 1 tablespoon water on high 20 seconds. Stir in berries until well coated. Spoon over curd. Serve immediately.
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Originally Submitted
7/9/2013
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