Eat It

Instructions

1

Preheat oven to 180 degrees F
2

Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
3

In a large bowl, beat egg whites until the peaks are stiff enough to hold an egg. Gradually add in the sugar 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in 1 teaspoon vanilla extract, lemon juice, and cornstarch.
4

Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. You want to leave a slight depression in the center.
5

Bake for 1 hour 30 minutes, then cool for 15 minutes.
6

In a small bowl, beat heavy cream and a teaspoon vanilla and a tablespoon sugar until stiff peaks form and set aside. Remove the paper, and place meringue on a flat serving plate. Right before serving, fill the center of the meringue with whipped cream, and top with sliced kiwi or other berries.