1/2 cup egg whites, at room temperature (from about 4 eggs)
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar
1 1/2 teaspoons cornstarch
1 tablespoon raspberry vinegar or red wine vinegar
1/2 teaspoon pure vanilla extract
2 kiwifruit, peeled
Sugar, to taste
1 1/4 cups heavy cream
2 tablespoons packed light brown sugar
1 mango, peeled and cut up
1 can lychee nuts, drained or fresh
1/2 pint fresh raspberries
The meringue will expand so leave some room in between when piping onto the sheet pan. If you puree the kiwi too much it will pulverize the seeds and make the sauce look likes it's pepper-laden.
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