1.5 teaspoons grand marnier or orange-flavored ( liqueur)
1.5 cups whipped cream light melted
2 tablespoons powdered sugar
0.3 teaspoon salt
1 cup sugar
0.5 teaspoon vanilla extract
0.5 teaspoon vinegar white
Equipment
baking sheet
baking paper
oven
blender
Directions
Preheat oven to 27
Cover a large baking sheet with parchment paper. Draw a 10-inch circle on parchment paper. Turn parchment paper over. Secure with masking tape; set aside.
Beat egg whites at high speed of a mixer until foamy.
Add salt, beating until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat).
Sprinkle cornstarch over egg white mixture; beat at low speed until well-blended. Stir in vanilla and vinegar.
Spoon egg white mixture onto drawn circle. Using the back of spoon, shape meringue into a "nest" with 2 1/2-inch sides.
Bake at 275 for 2 hours or until dry. Turn oven off; let meringue cool in closed oven at least 12 hours. Carefully remove meringue from paper; set aside.
Combine fruit and powdered sugar; let stand 5 minutes.
Combine ice cream and liqueur. Spoon fruit mixture onto meringue, and drizzle sauce over top.
