As the holiday season draws near, there’s a special kind of magic that fills the air—festive decorations, joyful melodies, and the enticing aroma of holiday treats wafting through the kitchen. In the spirit of sharing the warmth and flavors of the season, we’ve embarked on a delightful journey within our own team to bring you a series of mouthwatering recipes, each crafted with love and personal significance. One of our dedicated staff members, along with his talented wife, has generously shared a cherished holiday recipe. We’re thrilled to kick off this culinary celebration with their delectable creation that holds a special place in their hearts. Get ready to savor the holidays as we unwrap the first installment of our “Staff-Picked Holiday Recipes” series, bringing you not just a recipe, but a taste of the unique stories and traditions that make this time of year truly magical.
Ingredients
- 4 large egg whites
- 1 ¼ cups white sugar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 pint heavy cream
- 6 kiwi, peeled and sliced
- Sliced strawberries
Directions
- Preheat the oven to 300 degrees F (150 degrees C).
- Line a baking sheet with parchment paper; draw a 9-inch circle on the parchment paper.
- Beat egg whites in a large bowl until stiff but not dry. Gradually add sugar, about 1 tablespoon at a time, beating well after each addition. Continue beating until thick and glossy.
- Gently fold in cornstarch, vanilla extract, and lemon juice.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge and build the edge slightly. This should leave a slight depression in the center.
- Bake in the preheated oven until meringue is dry and sounds hollow when tapped, about 1 hour. Cool on a wire rack.
- Beat heavy cream in a medium bowl until stiff peaks form; set aside. Remove meringue from the parchment paper and place on a flat serving plate.