A post by Little Cupcake Co

Ingredients

• 160 g pasteurized egg whites, at room temperature
• 300 g caster sugar
• 10 g cornstarch
• 5 g white wine vinegar
• 5 g vanilla extract
• 300 g cold heavy cream
• 20 g powdered sugar
• 500 g fresh strawberries, hulled and halved or quartered
• 10 g lemon juice

Let’s make it

1. Heat the oven to 120°C conventional (100°C fan). Line a baking tray with parchment and draw a 20 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 well between additions, until the meringue is glossy and holds stiff peaks. Rub a little between your fingers; if it feels gritty, keep whisking until smooth.
3. Sift the cornstarch over the meringue. Fold it in gently with the vinegar and vanilla until combined.
4. Pile the meringue within the circle and shape it into a rounded mound with a slight hollow on top for the cream. Bake for 90 minutes, until the outside is dry and lightly crisp. Turn off the oven and leave the shell inside with the door closed for 2 hours, until fully cool. Pasteurized egg whites are used for food safety; this low-temperature bake is not intended to make unpasteurized whites safe.
5. Toss the strawberries with the lemon juice. Whip the cold cream with the powdered sugar to soft peaks. Set the cooled shell on a serving plate, spoon the cream over it, and arrange the strawberries generously on top. Scatter a few additional strawberries around the base of the platter.
6. Serve soon after topping. Cut into wedges with a sharp serrated knife, supporting the delicate shell as you slice.

Kitchen notes

This is an AI-assisted recipe in development, not kitchen-tested; the photo is decorating inspiration rather than the tested result. Contains egg and dairy. Store the unfilled shell in an airtight container at room temperature for up to 1 day. Refrigerate topped leftovers and eat within 1 day; the shell will soften.

Recipe in development · not kitchen-tested.