Preheat the oven to 350°F/177°C.
Line a large baking sheet with parchment paper or a silicone baking mat.
In a mixer, whip the egg whites on high speed until soft peaks form. Turn it down to medium speed, and rain in the sugar. Once all the sugar is added, increase to high speed again and whip until stiff peaks form, about 2 minutes. Fold in the vanilla and cornstarch with a spatula.
Spread the meringue mixture on the prepared baking sheet, creating a circular “bowl” shape where the middle is slightly concave. This is where we will add our filling, so the edges should be high enough to hold everything in.
Place meringue in the oven. As soon as you close the oven door, reduce heat to 200°F/92°C. Bake for about 90 minutes, and the meringue has very light browning. Avoid opening the oven. Turn off the oven and let the meringue cool in the oven, or leave it overnight. Store in an airtight container.
Right before serving, whip the chantilly by adding the sugar to the cream, and whipping to medium peaks. Slice the fruits (if needed), top the meringue with the chantilly. Decorate with the fruits.
Preheat the oven to 350°F/177°C.
Line a large baking sheet with parchment paper or a silicone baking mat.
In a mixer, whip the egg whites on high speed until soft peaks form. Turn it down to medium speed, and rain in the sugar. Once all the sugar is added, increase to high speed again and whip until stiff peaks form, about 2 minutes. Fold in the vanilla and cornstarch with a spatula.
Spread the meringue mixture on the prepared baking sheet, creating a circular “bowl” shape where the middle is slightly concave. This is where we will add our filling, so the edges should be high enough to hold everything in.
Place meringue in the oven. As soon as you close the oven door, reduce heat to 200°F/92°C. Bake for about 90 minutes, and the meringue has very light browning. Avoid opening the oven. Turn off the oven and let the meringue cool in the oven, or leave it overnight. Store in an airtight container.
Right before serving, whip the chantilly by adding the sugar to the cream, and whipping to medium peaks. Slice the fruits (if needed), top the meringue with the chantilly. Decorate with the fruits.
