Recipe by Chef Erin Henry
Makes 1 large or 8 smalls
- 8 extra-large egg whites, at room temperature
- Pinch kosher salt
- 2 cup sugar
- 4 teaspoons cornstarch
- 2 teaspoon white wine vinegar
- 1 teaspoon pure vanilla extract
- 1 x recipe rhubarb compote (below)
- 1 x pint fresh strawberries, sliced
Preheat the oven to 180 degrees F (no convection fan is best!) Place a sheet of parchment paper on a sheet pan. Draw two 9-inch circles on the paper, using a 9-inch plate as a guide, then turn the paper over so the circles are on the reverse side. (This way you won't get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 3 minutes. Whisk in the vinegar, vanilla and cornstarch.
Pile the meringue into the middles of the circles on the parchment paper and smooth it within the circles, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
Carefully remove the meringue disk from the parchment and place on 2 plates. These can be used right away or wrapped and saved for up to 3 days. Right before serving, spoon some of the rhubarb compote (recipe below) onto the middle of the meringues and then top with fresh berries. Dust with icing sugar and add some fresh flowers or mint for garnish.