2 tsp cornstarch

1 tsp (5 ml) white vinegar

4 egg whites, at room temperature

1 cup (210 g) sugar

With the rack in the middle position, preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper.

In a small bowl, dissolve the cornstarch in the vinegar. Set aside.

In a bowl, beat the egg whites with an electric mixer until frothy. Gradually sprinkle in the sugar, beating until stiff peaks form. Stir in the cornstarch mixture.

Spoon the meringue onto the baking sheet and shape into an 8-inch (20 cm) disc.

Bake for 1 hour and 15 minutes or until the meringue is lightly golden brown. Remove from the oven and let cool completely. The meringue will sink slightly as it cools.

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