Let’s make it.
- Preheat oven to 248°F (120°C) (fan-assisted). Line a baking sheet with parchment paper. In a large bowl, whisk the egg whites with salt until frothy. While continuing to whisk at high speed, gradually add the granulated sugar, one tablespoon at a time. Continue whisking for about 15 minutes, until you no longer feel the granulated sugar between your fingers. Once the sugar has dissolved, add the vinegar and sifted cornstarch, and mix until homogeneous. Using a spoon, place one heaping tablespoon of meringue onto the baking sheet. Use the spoon to shape the meringues into leaves, then place them in the oven. You can bake the remaining meringues in another baking sheet, adding cinnamon or orange zest as desired. After placing the meringues in the oven, reduce the temperature to 212°F (100°C) and bake for 90 minutes without opening the oven door. After turning off the oven, let the meringues cool inside for 2 hours to dry.
- For the cream, combine the egg yolks, sugar, flour, and cornstarch in a bowl. Pour 2-3 tablespoons of milk into this bowl and heat the remaining milk in a saucepan with the vanilla. Whisk the egg mixture until smooth, then slowly add the heated milk while continuing to whisk. Return the mixture to the saucepan and continue whisking until bubbles appear. Finally, add the cold butter and mix until smooth. Cover tightly with plastic wrap and refrigerate until chilled. Whip the 150 g chilled cream, then fold it into the cooled pastry cream. In the final assembly stage, decorate the meringues with diplomat cream, Freya Gurme Blueberry Lavender Spread, and red berries.
