Prep Time: 10 min. • Cook Time: 1 hr.
Preheat oven to 300°F. Line a baking sheet with parchment paper.
In a large bowl, beat egg whites until stiff but not dry. Gradually add in 1¼ cups sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in 1 teaspoon vanilla extract, 1 teaspoon lemon juice, and cornstarch.
Spoon mixture onto the parchment paper in 4 circles. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
Bake for 1 hour. Cool on a wire rack.
Wash the berries and cut the strawberries into quarters. In a medium bowl, combine the berries with 2 tablespoons sugar and 1 teaspoon lemon juice. In a small bowl, beat the cream until stiff peaks form, whisk in 2 tablespoons sugar and ½ tsp. vanilla extract.
Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with berries. Garnish with mint leaves.
Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.