2 large egg whites
1 1/2 cup granulated sugar (270 g)
1 1/2 tablespoon cornstarch
1 tablespoon apple cider vinegar
1/2 teaspoon vanilla extract
1/4 cup boiling water (60 ml)
1 cup heavy cream fresh (240 ml)
1 cup diced mango (160 g)
1 cup kiwi sliced (150 g)
3/4 cup raspberry jam (80 g)
4 tablespoons strawberry jam
2 large egg whites
1 1/2 cup granulated sugar (270 g)
1 1/2 tablespoon cornstarch
1 tablespoon apple cider vinegar
1/2 teaspoon vanilla extract
1/4 cup boiling water (60 ml)
1 cup heavy cream fresh (240 ml)
1 cup diced mango (160 g)
1 cup kiwi sliced (150 g)
3/4 cup raspberry jam (80 g)
4 tablespoons strawberry jam
Preheat the oven to 350°F (medium)
Line a large baking dish with parchment paper and, using a plate with a diameter of 9 inches as a mold, draw a circle on it
Set aside
In a stand mixer, at low speed, beat the egg whites, sugar, cornstarch, apple cider vinegar, and vanilla extract until well mixed (about 3 minutes)
Add the boiling water all at once and, at high speed, beat until stiff peaks form (about 15 minutes)
Using a spatula, spread the meringue over the circle drawn on the parchment paper, forming an even disk
Reduce the oven temperature to 200°F (low)
Place in the preheated oven, leaving the door slightly open with the aid of a wooden spoon handle, until the meringue becomes firm and does not brown (about 40 minutes)
Turn off the heat, but let the meringue remain in the oven for about another hour
Remove and let it cool completely
Discard the parchment paper and transfer the meringue to a plate
In a stand mixer, beat the heavy cream until soft peaks form
Spread over the meringue
Cover with fruits and serve
189 calories per serving
