8 egg whites
1/2 tablespoon of cream of tartar
1 cup of sugar
6 cups of fresh fruits to taste
3 tablespoons of honey
8 egg whites
1/2 tablespoon of cream of tartar
1 cup of sugar
6 cups of fresh fruits to taste
3 tablespoons of honey
Beat the egg whites with the cream of tartar until they reach a stiff peak
Add the sugar, 1 tablespoon at a time, beating well after each addition
When the meringue is stiff and all the sugar has dissolved, pour it into an annular mold and bake in a water bath for 45 minutes or until firm
A little before serving, when it's cool, pass a damp spatula along the sides and unmold onto a platter
Arrange the fruits in the center and around the meringue and drizzle with honey
Dust with confectioner's sugar to serve.
