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Tempo de preparo

2 hour(s)


6 servings

Lívia Minuzzi

  • Ingredients
  • Recipe
  • egg whites at room temperature4 unit(s)
  • Sugar16 tablespoon
  • Corn starch2 tablespoon
  • White Vinegar1 tablespoon
  • Whipped cream200 ml
  • Strawberries and Grapes to taste
  1. In a mixer, beat the egg whites on low speed until foamy. Increase the speed and gradually add the sugar. Whisk until a firm, glossy cream forms.
  2. Turn off the mixer and add the cornstarch and vinegar using a whisk and stirring gently.
  3. Line a baking sheet with parchment paper and arrange the frosting in a circle about the size of a shallow plate. Spread evenly leaving the center lower and the edges wide and high.
  4. Bake in the oven at a very low temperature, 150 to 180 degrees. If your oven gets too hot, keep the door ajar (use the handle of a wooden spoon). When the sigh is firm and very dry, turn off the oven, but only remove the roast from the oven after it has completely cooled down.
  5. Whip the whipped cream according to the manufacturer's instructions.
  6. Place the meringue carefully on the plate, cover with the whipped cream in the center and the fruit on top. Serve very cold.

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