Fancy this: An elegant, easy recipe from Cher Lewis in New York City. For a crisp outcome, do your baking on a dry day -- humidity makes for a soft-textured meringue. If you like, trade other soft fruit for kiwi and raspberries.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 200, with rack in center. Line a large rimmed baking sheet with parchment paper; set aside. In a small bowl, whisk sugar and cornstarch until combined.

  • Make meringue: In a large mixing bowl, using an electric mixer on medium speed, beat egg whites, lemon juice, and salt until very frothy. Add 1 tablespoon sugar mixture every 30 seconds, until stiff, glossy peaks form, about 8 minutes total, scraping down sides of bowl halfway through.

  • Mound meringue onto prepared baking sheet; gently spread to a 9-inch circle, with a well in the center and a 1-inch raised border around the edge.

  • Bake until shell is crisp on the outside and marshmallowy on the inside, about 2 1/2 hours (reduce oven temperature to 175 if it starts to brown). Turn oven off; let meringue dry out in closed oven for another 2 1/2 hours, or up to overnight.

  • Just before serving, using an electric mixer, beat cream and vanilla in a medium bowl until soft peaks form. Fill shell with whipped cream, and top with fruit. To serve, use a serrated knife to cut into wedges.

Reviews (1)

18 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 2
Rating: 1 stars
Warning- 200 degrees for 2 hours is not enough time to set a meringue of this size. After following these instructions, my meringue was sticky on the outside and raw in the center. I had to throw away and start again. After consulting some other recipes, including another Martha, I preheated the oven to 300 degrees, popped in the meringue and turned down the heat to 250 degrees for 2 hours. Then turned off temp and let cool in oven. It may have been a bit darker but the texture was perfect.