- 6 large egg whites, room temperature
- 1 1/2 tablespoons cornstarch
- 1 1/2 cups fine granulated sugar
- 1 pinch salt
- 1 teaspoon pure vanilla extract
- 2 teaspoons white vinegar or lemon juice
- 2 cups whipped cream or whipped crème fraiche
- 1 large mango, sliced
- 1 kiwi, sliced
- Place rack in the middle of the oven and preheat the oven to 250°F.
- Line 1 or 2 large baking sheets with parchment paper.
- Using an electric mixer whip egg whites until stiff peaks form, 2 to 3 minutes.
- Gradually sprinkle in the sugar and cornstarch with the beaters running on high speed. Beat until mixture is thick and glossy then fold in the vanilla and vinegar.
- Pipe or spoon the meringue into 8-10 large round mounds that are about 3 inches wide on the lined baking sheet, leaving room for spreading. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.
- Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and still white. Don’t open the oven or jump around near the oven, or they may collapse. The interiors should have a soft, marshmallow-like consistency. Check on meringues at least once near end of baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.
- Cool on tray on a wire rack for 10 minutes, then slide meringues off tray to cool completely on rack. Transfer to a tightly sealed container, where they will keep, at room temperature, for up to 2 weeks. If conditions are humid, use in a few days.
- Top the meringues with a dollop of whipped cream or creme fraiche, and mango and kiwi slices. Serve immediately.