Meringue with Blueberries, Yogurt and Pecans

For the meringue: Preheat oven to 140°C (approximately 275°F).

Beat egg whites with salt until stiff. Sprinkle in the sugar while beating. Add vinegar and gradually stir in cornstarch. Spoon meringue onto a baking sheet lined with parchment paper about 3 cm (approximately 1 inch) thick and bake in preheated oven for about 45 minutes. Then remove from oven and let cool completely on the sheet.

For the nuts: Fry nuts in a hot pan until fragrant, sprinkle with powdered sugar and caramelize. Spread on a piece of wax paper and allow to cool.

For the yogurt: Rinse blueberries and pat dry. Puree 1/3 through a sieve and mix with yogurt, lemon juice and honey.

Crumble meringue into chunks. Chop nuts coarsely and mix with the meringue and blueberries.