In this recipe adapted from Australian cookbook author Odette Williams, French meringue is baked until perfectly crisp on the outside and gooey and marshmallow-like on the inside. Served with whipped cream, curd, seasonal fruit, or a combination of all three, the individual meringues make an excellent celebratory (and gluten-free!) dessert.
Reprinted with permission from Simple Cake by Odette Williams, copyright © 2019. Photographs by Nicole Franzen. Published by Ten Speed Press, a division of Penguin Random House, Inc.
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- 6 large egg whites, room temperature
- 1¼ cups plus 2 Tbsp. sugar (300 g)
- 2 tsp. cornstarch
- 1 tsp. distilled white vinegar
- 1 tsp. pure vanilla extract (optional)