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Preheat oven to 215
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Add egg whites to the bowl of a stand mixer fitted with the whisk attachment
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Start out on low speed and whip the egg whites
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Add vanilla and corn starch and when the eggs start to get foamy, increase the speed to medium
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Add sugar slowly, one tablespoon at time
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After about half the sugar is incorporated, increase the speed to medium high
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Continue adding sugar one tablespoon at a time and beat until stiff peaks form and can stand up on their own without falling over - this process takes about 15 minutes
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Line a baking sheet with parchment paper
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Spoon meringue onto parchment paper in a 9 inch round circle with a concave center
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Bake 90 minutes or until dry to touch
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Turn off oven and let cool in oven completely
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In a sauce pan heat beer and preserves/jam until thick and syrupy
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Transfer to a large mixing bowl and let cool
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Toss berries and fruit in beer/jam mixture to coat
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Top meringue with whipped cream and spread all the way to the edges
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Spoon glazed fruit on top and pour any remaining glaze over top