A post by Galette Garden

Ingredients

• 200 g egg whites, at room temperature (from about 6 large eggs)
• 300 g caster sugar
• 10 g cornstarch
• 5 g white wine vinegar
• 5 g vanilla extract
• 300 g cold heavy cream
• 20 g icing sugar
• 250 g strawberries, hulled and sliced
• 150 g blueberries
• 8 g fresh mint leaves

Let’s make it

1. Heat the oven to 120°C conventional (100°C fan). Line a baking tray with parchment and draw a 22 cm circle on the underside as a guide.
2. In a clean, dry bowl, whisk the egg whites to soft peaks. Add the caster sugar gradually, whisking until the meringue is thick, glossy, and no longer feels gritty when rubbed between your fingers.
3. Gently fold in the cornstarch, vinegar, and vanilla. Spoon the meringue inside the marked circle, make a shallow hollow in the middle, and build up the sides with a spoon to create a tall, ruffled edge.
4. Bake for 90 minutes, until the outside feels dry and crisp. Turn off the oven and let the shell cool inside with the door closed for at least 2 hours, until completely cool.
5. Whip the cold cream with the icing sugar to soft, billowy peaks. Transfer the cooled meringue shell to a serving plate and spoon the cream into its center.
6. Arrange the strawberries and blueberries over the cream and finish with mint leaves. Serve soon after decorating, cutting into wedges with a serrated knife.

Kitchen notes

This is an AI-assisted recipe in development and has not been kitchen-tested; the photo is decorating inspiration rather than the tested result. The meringue shell can be baked a day ahead and kept in an airtight container in a cool, dry place. Assemble shortly before serving; refrigerate leftovers promptly and eat within 1 day, noting that the shell will soften. Contains egg and dairy.

Recipe in development · not kitchen-tested.