Instructions

1. Preheat oven to 200°F.
2. Using a pencil, draw an outline of an 8-inch cake pan on parchment paper. Flip the paper over and place on a cookie tray. Set aside.
3. In a larger bowl, using a mixer on high speed, beat the egg whites on high speed until soft peaks form. In small additions, beat in the granulated sugar until completely combined, then add in cornstarch, vanilla extract, and salt. Beat on high speed for 4-5 minutes. At this point the meringue should be very stiff and glossy. 
4. Spoon the meringue onto the parchment paper and, using a cake scraper, form the meringue into a tall cylindrical disk within the 8 inch circle you previously outlined with the cake pan. Using the cake scraper, create a slight divot in the center of the meringue, like a volcano’s center. Last, use the cake scraper to create diagonal lines up the meringue.
5. Bake in the oven for 1 hour and 30 minutes, then turn off heat, crack the door of the oven so it stays ajar, and allow meringue to sit for an additional hour in the oven. It is in this hour that the meringue will dry out completely. Then, remove from oven and allow to cool completely on a wire rack.
6. While the meringue is cooling, whip up the topping! In a stand mixer with a whisk attachment, whip the heavy cream and sugar until soft peaks form. Spread over the meringue, then top with white chocolate shavings, lemon curd, kumquats, and sliced almonds!