Tuesday, May 15, 2012


This was served at a recent church supper, and was a big hit! It was a super rainy day, and it still looked crisp and delicious--and was given rave reviews! A lovely light summer dessert that is sure to please!!!


by Christina Pillot

6 egg whites
2 cups sugar
6 tbsp boiling water
pinch salt
2 tbsp cornstarch
1 tsp vanilla
2 tsp white vinegar

Put all together in mixer and beat on high speed until mixture stands and peaks.  Place on greased large round oven-proof plate or tray and bake at 350 deg. for 10 minutes; then at 250 deg. for 2 1/2 hours.
Once cooled, top with fresh whipping cream (with a tsp of vanilla) and sliced strawberries and kiwis.   Or grate mint chocolate bar on top of whipping cream.