This egg white meringue dessert named after a Russian ballerina is served with raspberry sauce.
It has attracted more than its fair share of controversy.
Two distinct neighboring countries take credit for invention and creation.
Elise Bauer
Whether you hail from Australia, New Zealand or elsewhere, I hope you’ll attempt this gorgeous recipe.
It’s a delightful dessert any time of year.
You create your best egg white-based confections when you know how to treat this important part of the egg.
Elise Bauer
An egg white is pure protein.
When at room temperature to begin with, egg whites will grow bigger and stronger with whipping.
you’ve got the option to use either.
Elise Bauer
If you are using cream of tartar, mix it in with the egg whites from the beginning.
If you are using vinegar, add it with the vanilla extract later in the process.
Line a large baking sheet with parchment paper.
Elise Bauer
Pour the vanilla extract and vinegar (if using) into a small cup.
(If you’re using cream of tartar instead of vinegar, skip this step.)
Stir the cornstarch into the sugar in a small bowl.
Elise Bauer
Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture.
Place baking sheet in the 275F oven.
Reduce oven temperature to 250F.
Elise Bauer
The interiors should have a marshmallow-like consistency.
Check on meringues at least once during the baking time.
If they appear to be taking on color or cracking, reduce temperature 25 degrees and turn pan around.
Elise Bauer
Gently lift from the baking sheet and cool on a wire rack.
Cook, stirring once or twice, for about 5 to 10 minutes, until the berries are jammy.
Remove from heat and let cool completely.
Elise Bauer
If you make the sauce ahead of time, store it in the fridge.
Elise Bauer
Elise Bauer
