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Portionen
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These elegant, hollow-centered meringue domes offer a delightful surprise with every bite. By masking a vibrant fruit filling inside a crisp, airy shell, you create a sophisticated dessert that perfectly balances sweet crunch with a tart, creamy finish.
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Whisk egg whites to a medium-peak consistency, then gradually incorporate the sugar while maintaining high speed until the mixture is glossy and holds a firm shape.
Fold in the cornstarch and vinegar gently to maintain aeration and stability.
Pipe the mixture into uniform, tall mounds onto a lined sheet pan and bake at 115 °C for 90 minutes. Leave inside the switched-off oven until completely cooled.
Using a small, sharp paring knife, carve a circular aperture into the base of each cooled meringue. Gently loosen the inner marshmallow-like core with a small skewer.
Fill the hollow space with your chosen fruit reduction, then seal the opening with a thick layer of vanilla-whipped cream and invert onto serving plates.
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