- cornstarch - 1 st. a spoon
- proteins - 6 pieces
- of tartar - 1 teaspoon
- powdered sugar - 11/3 Glass
- vanilla extract - 1 teaspoon
- white vinegar - 1 teaspoon
- pure cream - 200 milliliters
- Strawberries - 250 Grams
1. Preheat the oven to 200 degrees. Mixer whisk egg whites and a tartar in a large sink into a steep foam. Add sugar, a tablespoon, whisking constantly until the mixture thickens. Add the remaining three teaspoons of cornmeal with the last tablespoon of sugar. Add vanilla extract and vinegar. 2. Draw a circle on the parchment paper. Put parchment paper on the work surface, sprinkle with flour. Using a spoon lay meringue on parchment paper. Form a circle of meringues using a circle on paper. The edges should be high, and the middle should be lower. 3. Reduce the oven temperature to 100 degrees. Bake for 1 - 1 hour. Turn off the oven and open the door. Allow to cool without removing from the oven. 4. Anoint the cake with cream and decorate with strawberries. To put on the table.
Servings: 6