4 egg whites
1 cup white sugar
½ teaspoon vanilla
1 teaspoon vinegar
2 cups whipping cream
½ cup toasted slivered almonds
fresh fruit
Beat the egg whites until they form peaks.
Continue beating while gradually adding the sugar, vanilla and vinegar.
Beat until the mixture is very stiff.
Spread out in a circle on waxed or greaseproof paper on a cookie sheet.
Bake for one hour at 275 degrees F. Then turn off the oven and leave in the oven for several hours.
Cut an indentation in the centre—like a volcano—which is filled with whipped cream, fresh fruit (such as kiwi fruit and strawberries), and toasted almonds.
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