6 Large Egg whites
1 1/2c Granulated Sugar
1tsp Fresh Squeezed Lemon Juice
1tsp Vanilla Extract
2c Whipped Cream
2c Assorted Berries
Fresh Mint for garnish
Preheat oven to 200 degrees
Evenly spread sugar on a baking sheet and place in the oven for about 5-7 minutes.
Sugar should be warm but but not melted.
Sit to the side.
Increase oven heat to 250 degrees.
In a large clean mixing bowl start beating 6 egg whites at a medium speed.
To your egg whites, add fresh squeezed lemon juice, corn starch, and vanilla extract.
Once the egg whites start to form soft peaks, you can begin to slowly add your sugar.
Increase your speed to high.
Mix until your mixture is completely smooth, glossy, and forms stiff peaks.
Use a piping bag to create 6-8 basket shapes with meringue mixture.
You can also use 2 large spoons to freeform the basket shape.
*Make sure the center of the baskets are hollow in the middle because that’s where our filing will go.
Put it in the oven at 250 degrees for about an hour and a half.
Turn off the oven and leave your new meringue baskets to cool completely.
Fill your cooled meringue baskets with that whipped cream.
Top with with your favorite berries or other fresh fruits.
Garnish with fresh mint leaves.
- It’s extremely important that your mixing bowl is clean. It can mess up your batch of meringue if it is not.
- Use white vinegar as a replacement for lemon juice