Instructions: In bowl, beat egg whites until soft peaks form. Gradually beat in sugar, one-third at a time, until stiff and glossy. Beat in vinegar, vanilla and cream of tartar. Using fine sieve, shake cornstarch over top; fold in gently.

On parchment paper-lined baking sheets, form meringue into 8 ovals about 3-1/2 inches long. Bake in 275F 140C oven for 50-60 minutes or until meringues are crispy outside but still soft inside. Let cool.

[Meringues can be stored, uncovered, at room temperature for up to 8 hours.]

Three-Berry Compote: Puree 1 cup of the raspberries; pressing through sieve into sauce pan. Stir in icing sugar; cook over low heat just until heated through. Stir in strawberries, blueberries and remaining raspberries. Let cool.

[Compote can be refrigerated in airtight container for up to 1 day.]

To serve, place 1 meringue on each plate. Spoon compote next to meringue.

Serve with whipped cream and a macadamia nut or almond praline, and fresh mint.

Kingfisher Bay Resort & Village

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