1 Cup Egg Whites

2 1/2 Cups Granulated Sugar

2 tsp. Cornstarch

2 tsp. Lemon Juice

1 tsp. Vanilla

In a Stand Mixer with the whisk attachment or a large bowl with an electric hand beater, Start whisking the Egg Whites on high until they are light and fluffy.

Start adding the sugar, a little bit at a time, until all is added (2 minutes)

Keep whisking on high for 4-5 minutes, until firm and glossy.

Add the Cornstarch, lemon juice and vanilla, whisk to combine, 2 minutes.

Pipe or spoon mounds onto a parchment lined sheetpan.

Bake low and slow 225 degrees, for 1 hour, or until completely dry and firm.

Fill with Sweetened whipped cream, and top with fresh fruit.

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