Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1 tbsp cornstarch
• 2 tsp white vinegar
• 1 quart strawberries, hulled and sliced
• 2 tbsp icing sugar
• 1 cup 35% cream
• 2 oz crème fraîche
• 1 tsp vanilla bean paste (or extract)
   

Directions

1 Preheat the oven to 300°F. Place the egg whites in the bowl of an electric stand mixer and whisk on medium speed until soft peaks form, about 1 1/2 minutes. Gradually add the sugar, a few tablespoons at a time, beating well until the mixture is glossy and stiff peaks form, about 3 minutes. Add the cornstarch and vinegar; whisk to blend.

2 Place a piece of parchment paper on a large baking sheet; scoop the meringue mixture onto the parchment and shape it into a 9" round nest with slightly higher sides and a sloping divot in the centre. Reduce the oven heat to 250°F and place the baking sheet with the meringue on the middle rack; bake for 1 hour and 15 minutes. Turn off the oven and allow the meringue to cool completely in the oven with the door closed (this will take about 2 hours).

3 Meanwhile, in a large bowl, stir together the strawberries and icing sugar; let the mixture sit until the liquid reaches a syrupy consistency. In a separate bowl, whisk the cream to soft peaks. Stir in the crème fraîche and vanilla; whisk to combine. Dollop the cream into the centre of the cooled meringue and top with the strawberries and syrup. Dust lightly with icing sugar, if desired. Serve immediately.

Tip:  Be sure that absolutely no egg yolk makes its way into your egg whites, as it won’t allow the meringue to reach the right consistency.