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We came across this dessert during a recent family night and fell instantly in love.  It’s an Australian dessert named for a famous ballerina and since it’s practically sweetened air, we didn’t feel bad in the least eating every last slice in one sitting.  Top with whipped cream and sliced fruit and it’s an elegant, light treat.

A light, fluffy meringue without the “eggie” taste.


3 egg whites
3 Tablespoons cold water
1 Tablespoon cornstarch
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vinegar
1 teaspoon vanilla

Beat egg whites until very stiff.  Add cold water and beat again.  Sift together the cornstarch, sugar and salt and add gradually to the egg whites, mixing thoroughly.  Fold in vinegar and vanilla.  Pour into well greased deep round cake pan or onto a waxpaper-lined cookie sheet.  Bake at 325F for 15 mins then turn off the heat and leave in the closed oven for one hour.  Serve with whipped cream and sliced fruit.

(Thank you to the Friend Magazine for the recipe inspiration!)

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