6 large egg whites, room temperature
1 1/2 c granulated sugar
1 t pure vanilla extract
2 c mixed red and blue berries
Preheat oven to 200 degrees. Lightly coat 2 baking sheets with safflower oil. Draw a 9” circle onto each of 2 pieces of parchment. Turn over and line baking sheets with each.
Beat whites with mixer on high speed until soft peaks form, about 2 minutes. Beat in 1/4 c granulated sugar. Add remaining 1 1/4 c granulated sugar, 1 T at a time. Scrape down sides of bowl and continue to beat mixture until whites are very stiff and glossy and sugar is almost dissolved, 7 to 8 minutes. Beat in 1 t vanilla.
Divide meringue between baking sheets and spread evenly with a rubber spatula, using circles as a guide, making small swirls for texture.
Place baking sheets on separate racks in oven and bake for two hours, switching position of sheets halfway through. Meringues should remain white, become crisp on the outside and bottoms, and should easily lift from the parchment. Turn off heat and let cool in oven, about 1 1/2 hours.
Place 1 meringue on a serving platter and top with half the cool whip. Smooth evenly with a spatula. Sprinkle half the berries on top of the cool whip and place second meringue on top. Smooth remaining whipped cream on top of the center of the meringue. Garnish with remaining berries.
Time: 4 hours Serves: 8 to 10
This dessert has perfect presentation and while sweet, it melts in your mouth. It is messy to cut up. Use a serrated knife. This is an adapted Martha Stewart recipe.