For meringue shell:
3 egg whites, room temperature
3/4 c. sugar
2 tsp. potato starch
1 tsp. white vinegar
½ tsp. vanilla.

For filling:
1 c. whipping cream
2 Tbs. sugar
2 c. prepared fruit or berries.


Preheat the oven to 250ºF. Line a cookie sheet with lightly greased parchment paper. In a large bowl, beat the egg whites with an electric mixer until they start to form soft peaks. Gradually add half of the sugar, a spoonful at a time, while beating the mixture until it forms a stiff and glossy meringue. In a small bowl, stir together the remaining sugar and the potato starch. Gently fold this mixture into the meringue using a rubber spatula, taking care not to deflate the foam. Finally, fold in the vinegar and the vanilla. Dump the meringue onto the baking pan and spread it evenly into a seven-inch circle. Build the edges up just a bit to form a rim. Bake for 50 minutes, then let cool for three hours. One hour before you want to serve the dessert, whip the cream with the two tablespoons of sugar until stiff. Spoon into the meringue shell and top with fresh fruit.