credit goes to my mother in law for this recipe. this is one of the desserts that is most in line with our ethos of finding great food that happens to be gluten free. it's super light, so you always have room for a slice after a big meal, and by pairing it with a tart strawberry-lime curd the sweetness isn't overwhelming. in our rendition, we've topped it with whipped coconut cream and kaffir lime zest, but it could just as easily be made with whipped cream and regular lime zest.
4 egg white at room temperature
1/4 tsp salt
1/4 tsp cream of tartar
1 cup fine granulated sugar
4 tsp cornstarch
2 tsp white vinegar
1 tsp vanilla extract
Preheat oven to 275 F. Line a baking sheet with parchment paper.
In a stand mixer, beat egg whites, salt and cream of tartar together in a bowl until the
whites hold stiff peaks.
Add the sugar a few tablespoons at a time and continue beating until stiff and glossy.
Add the cornstarch, vinegar and vanilla. Beat again to combine well.
Spread the meringue mixture on the prepared baking sheet, forming an 8" circle, with the edges slightly higher than the middle, forming a depression.
Bake 1-1 1/4 hours, until the meringue is firm and lightly browned. It will
be moist inside. Cool completely.