Elegant Meringue Dessert

Jean Bentley

4 egg whites
1 1/4 cups white sugar
1 tsp. vanilla extract
1 tsp. lemon juice
2 tsp. cornstarch
1 pint heavy cream
6 kiwi, peeled and sliced (and/or berries, bananas, mint)

Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center. Bake at 300 degrees for 1 hour. Cool on a wire rack.

In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwi fruit slices (and/or other berries, bananas, mint.)