Ingredients

Method

• 8 free-range egg whites
• 400 g caster sugar
• 4 t cornflour
• 2 t white wine vinegar
For the topping:
• 400 ml cream, whipped
• Fresh strawberries, to garnish
• Icing sugar, for dusting

Method

Ingredients

Preheat the oven to 150°C. Draw a circle 25 cm in diameter onto a sheet of baking paper and use to line a baking tray. Whisk the egg whites until soft peaks form, then slowly add the caster sugar, 1 T at a time, whisking until stiff peaks form. Sprinkle the cornflour and vinegar over the egg whites and fold in lightly using a metal spoon.

Spoon the mixture onto the baking paper and, using a spatula, flatten the top and smooth the sides. Bake for 1 hour. Turn off the oven and allow the meringue to cool in the oven completely.

Top the cooled meringue with the whipped cream, garnish with berries and dust with icing sugar.

Browse more meringue recipes here.