Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Egg whites at room
-temperature
1 pn Of cream of tartar
6 tb Sugar
2 ts Cornstarch combined with 6
-Tbsp sugar
1 ts White wine vinegar
1/2 ts Vanilla
Additional cornstarch for
-dusting baking sheet
1 c Well-chilled heavy cream
1 pt Strawberries, hulled and
-halved

passion fruit juice to taste if desired

In a bowl, beat the egg whites with the cream of tartar and a pinch
of salt until they hold soft peaks. Beat in the sugar, a little at a
time and beat the meringue until it is stiff and glossy. Fold in the
cornstarch mixture with the vinegar and the vanilla. Dust a baking
sheet lined with buttered foil with the additional cornstarch, mark a
7" circle on it and spread the meringue in the circle. Bake at 250
degrees (preheated oven) for 50 minutes to an hour, or until it is
puffed but not colored. Turn off oven and let the meringue cool in
the oven for 3 hours. Invert the meringue onto a serving plate. In a
chilled bowl, beat the cream until it holds stiff peaks and spread it
over the meringue. Arrange the strawberries on top and sprinkle with
the passion fruit juice, if desired.

(Gourmet magazine, May, 1985)

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