3 egg whites
1 pinch salt
1 cup white sugar
1 Tbsp cornstarch
1 tsp lemon juice
1-1/4 cups whipping cream
½ cup icing sugar
1 pint fresh Norfolk County strawberries, hulled
Preheat oven to 300F. Line cookie sheet or pizza pan with parchment paper or silicon sheet. In a large bowl, beat egg whites on high speed until soft peaks form. Add ¾ cup of white sugar gradually while whipping. Make sure sugar is completely dissolved. Mix together remaining ¼ cup sugar with cornstarch, and lightly fold into meringue with lemon juice.
Spread layer of meringue into 9-inch circle, approximately ¼” thick. With remainder of meringue, spoon swirls around edges to form shallow bowl shape.
Bake at 300F for 1 hour. Turn off oven, but leave meringue in oven for 30 more minutes. When cool, meringue should be hard on outside and slightly moist on inside.
In large bowl, combine whipping cream and icing sugar, and whip until thickened. Spread whipped cream mixture on top of meringue. Decorate with hulled Norfolk County strawberries, whole or cut. Serve immediately. Serves 8-12.
Raspberries and blueberries or other Norfolk County fruit can be added or substituted.
This recipe is a favourite of Clark Hoskin, Norfolk County Tourism, and his family.
