Serves: 6
- 4 large egg whites
- pinch of salt
- 1 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla
- 2/3 cup heavy whipping cream
- 1/3 cup lemon curd
- 1 1/2 cups halved California grapes
- chopped smoked or tamari almonds (optional)
- Heat oven to 350° F. Line baking sheet with parchment paper. With electric mixer on medium speed, in large bowl, beat egg whites and salt until firm peaks form. On low speed, add sugar 1 tablespoon at a time until meringue forms stiff peaks. Whisk in cornstarch and vanilla.
- Divide meringue into six 4-inch circles on baking sheet. With large spoon, make indentations in middle of each. Place baking sheet in oven and lower temperature to 300° F. Bake 30 minutes then turn off oven and leave baking sheet inside another 30 minutes. To serve, whip cream to soft peaks and stir in lemon curd. Dollop onto meringues and top with grapes. Garnish with almonds, if desired.
Nutritional information per serving: 350 calories; 4 g protein; 58 g carbohydrates; 12 g fat (31 percent calories from fat); 8 g saturated fat (20 percent calories from saturated fat); 55 mg cholesterol; 90 mg sodium.