Prep time: 10 mins
Cook time: 1 1/2 hours
1/2 teaspoon vinegar
1 cup sugar
1 1/2 cup Almond meal flour
1. Preheat oven to 300 F. Prepare parchement lined baking sheets.
2. Beat together the egg whites and the vinegar until frothy. Gradually adds 2/3rds of the sugar increasing in speed until all the sugar have been incorporated.
Beat on high till stiff.
3. Fold in the Amond flour. Shape into 8 inch nests. Bake in a preheated 300 F oven for 1 1/2 hours or until golden. Turn the oven off and leave the meringue inside to cool, leaving the oven door slightly ajar.
Bake on to a preheated oven 300 F oven for 1 1/2 hours or until golden.
1 1/4 cup Heavy Cream
1/4 cup confectioner sugar
1/4 teaspoon Vanilla Extract (optional)
Whip the cream till soft peaks form, gradually add confectioner sugar and the vanilla. Continue to whip till stiff peaks form.
Be careful not over beat or else your whip cream with turn into butter.
Garnish with Peaches and Strawberry or any fruit you desire. Enjoy!