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  • 6 pcs egg whites
  • 12 oz sugar
  • 1 Tbsp cornstarch
  • 1 tsp vinegar
  • 1 1/2 cup Nestle Cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
Fruit Topping
  • 5 pcs kiwi, removed the skin and sliced to 1/4 inch
  • 3 pcs mangoes, cut into cubes
  • 1 cup fresh strawberries, hulled and cut in half or quartered
  • 2 Tbsp sugar
  • 2 Tbsp Kirsch
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  • 1

    1. Preheat oven to 250F

  • 2

    2. Line a cookie sheet with parchment paper. Draw an 8” circle on the paper. Set aside.

  • 3

    3. In the bowl of the mixer, put eggwhites, sugar and vinegar. Beat on high speed until stiff but not dry. Fold in the cornstarch.

  • 4

    4. Pour the meringue in the center of the circle drawn on the paper, making sure the meringue keeps within the line.

  • 5

    5. With the back of spoon, spread out the meringue to an even round, making a deep hollow in the center. Bake the meringue in the preheated oven until firm but lightly colored only for about 2 to 2 1/2 hours.

  • 6

    6. Set aside a few pieces of fruits for decoration. Put the remaining fruits with the sugar and Kirsch. Stir with a wooden spoon to distribute evenly, taking care not to mash the fruits.

  • 7

    7. In another bowl, whip the cream until almost double in volume at medium speed of the mixer. At low speed fold in the powdered sugar and vanilla extract.

  • 8

    8. To Assemble: Fill the baked and cooled meringue with the cream and fruits about 1 hour before serving.

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