Instructions

1. Preheat oven to 180°F.
2. Using a pencil, draw the 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 until foamy. Add in salt and cream of tartar. Beat on high speed until soft peaks form. In small additions, beat in the granulated sugar until completely combined, then continue to beat until hard peaks form.
4. Spoon the meringue onto the parchment paper and, using the back of a large spoon, push the meringue so it spreads out to the 8-inch circle you outlined with the cake pan. Using the spoon, create a large well in the center of the meringue. The center should be about 1/2 inch tall and the outside should be about 1 1/2 inches.
5. Bake in the oven for 1 hour and 15 minutes, then turn off heat 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, sugar, and vanilla extract until soft peaks form. Spread over the meringue, then top with citrus, pistachios, and balsamic glaze 🙂