For the meringue
2 large egg whites
1/2 cup all-purpose flour (270 g)
1 1/2 tablespoons cornstarch
1 tablespoon vinegar
1/2 teaspoon vanilla extract
1/4 cup boiling water
For the topping
1 cup heavy cream (240 ml)
1/2 cup small strawberries (70 g)
1/2 cup kiwi, cut into triangles (80 g)
2 slices of pineapple, cut into triangles (80 g)
1 tablespoon passionfruit pulp
passionfruit seeds with the membranes
For the meringue
2 large egg whites
1/2 cup all-purpose flour (270 g)
1 1/2 tablespoons cornstarch
1 tablespoon vinegar
1/2 teaspoon vanilla extract
1/4 cup boiling water
For the topping
1 cup heavy cream (240 ml)
1/2 cup small strawberries (70 g)
1/2 cup kiwi, cut into triangles (80 g)
2 slices of pineapple, cut into triangles (80 g)
1 tablespoon passionfruit pulp
passionfruit seeds with the membranes
Preheat the oven to 350°F (medium)
Line a large baking sheet with parchment paper and, using a plate with a 9-inch diameter as a mold, draw a circle on the paper with a pencil. Reserve
Prepare the meringue: In a mixer, beat the egg whites, flour, cornstarch, vinegar, and vanilla extract until well mixed (approximately 3 minutes)
Add the boiling water and beat until the meringue forms (about 15 minutes)
With a spoon, spread the meringue onto the circle drawn on the paper, forming an even disk
Reduce the oven temperature to 200°F (low)
Bake in the preheated oven with the door slightly ajar using the handle of a wooden spoon, until the meringue is firm but not golden brown (about 40 minutes)
Turn off the heat, but leave the meringue in the oven for about an hour
Remove from the oven and let cool
Discard the parchment paper and transfer to a serving plate. Reserve
Prepare the topping: In a mixer, beat the heavy cream until it forms soft peaks
Spread over the meringue
Distribute the fruits on top
Refrigerate for about 1 hour before serving
170 calories per slice
