1/2 tsp cornstarch

1/4 tsp (1 ml) white vinegar

1 egg white, at room temperature

1/4 cup (55 g) sugar

With the rack in the middle position, preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper. On the underside of the parchment paper, draw an 8-inch (20 cm) circle using a pencil.

In a small bowl, combine the cornstarch and vinegar. Set aside.

In another bowl, beat the egg white with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form. With a spatula, gently fold in the cornstarch mixture.

With the spatula, shape the meringue into a disc inside the circle,  inch (1 cm) from the line.

Bake for 2 hours. Turn off the oven and let the meringue dry for 1 hour, leaving the oven door slightly ajar using a wooden spoon, or until the meringue is crisp and easily peels off the parchment paper. Let cool completely on a wire rack.

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