Preparation Method
- Make the meringue: Draw a 7-inch circle on a piece of parchment paper. Turn the paper over and place it on a 12-by-14-inch rimless baking sheet (or a rimmed baking sheet with its flat, bottom side facing up).
- Preheat the oven to BAKE 300°F. In a small bowl, stir together the superfine sugar and cornstarch and set aside. In another small bowl, combine the vinegar and vanilla extract and set aside.
- Using an electric mixer, beat the whites on medium-low speed until frothy, then gradually increase the speed to high and continue to beat until the egg whites begin to hold soft peaks. Slowly sprinkle in the sugar mixture, a little at a time, beating until soft to medium peaks form. Pour in the vinegar mixture and continue to beat until the whites hold stiff peaks.
- Use a spatula to gently transfer the meringue to the parchment paper, carefully spreading it so that it just reaches the edge of the circle. Place the meringue in the oven and immedi-ately lower the oven to 250°F. Bake until pale brown in spots, about 50 minutes (cracks may appear on the surface). Turn off the oven and let the meringue cool inside the oven—don’t open the oven door!—for 11⁄2 hours (this is the secret to the crisp exterior and marshmallowy interior). Remove the meringue from the oven and set aside.
- Make the whipped cream: Using an electric mixer, whip the cream and granulated sugar on medium-high speed until soft peaks form. Place the lemon curd in a medium bowl and whisk in 3⁄4 cup of the whipped cream.
- Carefully peel the parchment paper off the meringue and transfer the meringue to a plat-ter. Spread the lemon curd mixture over the meringue in big, loose swirls, followed by the remaining whipped cream. Mound the berries on top of the whipped cream. Use a serrated knife to cut into wedges and serve.
Variations
TOASTED COCONUT
Line a 12-by-14-inch baking sheet with parchment paper. Add 1 teaspoon coconut extract to the meringue mixture along with the vinegar and vanilla extract. Fold 1 cup toasted unsweetened coconut flakes into the whipped egg whites. Fit a pastry bag with a star tip and fill with the meringue. Pipe the meringue onto the paper in 2-inch swirls. Bake as directed until just golden brown, 50 to 60 minutes. Remove from the oven, slide the parchment onto a wire cooling rack, and cool completely before removing the meringues from the parchment.
CHOCOLATE-STRAWBERRY SWIRL
Line a 12-by-14-inch baking sheet with parchment paper. Add 4 drops of red food coloring to the meringue mixture along with the vinegar and vanilla extract. Fold 1⁄2 cup seedless strawberry or raspberry jam and 4 ounces grated semisweet chocolate into the whipped egg whites; the meringue should be streaked with pink swirls and specks of chocolate. Fit a pastry bag with a star tip and fill with the meringue. Pipe the meringue onto the paper in 2-inch swirls. Bake as directed until just golden brown, 50 to 60 minutes. Remove from the oven, slide the parchment onto a wire cooling rack, and cool completely before removing the meringues from the parchment.
Pro Tip
The baked meringue can be stored at room temperature in an airtight container for up to 2 days. Meringue is best made on days with low humidity so the exterior maintains its crisp texture.
