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Meringue discs with blueberries and whipped cream

By Hannah Lewry

Serves Makes 8 small discs

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

130 g liquid egg white (the equivalent of 4 egg whites)
200 g caster sugar
2 t cornflour
1 t white wine vinegar

Method

Preheat the oven to 150°C.

Beat the egg whites until stiff peaks form. Sprinkle in the sugar and mix until glossy. Add the cornflour and vinegar and fold in lightly using a metal spoon.

Spoon the mixture onto a baking tray lined with baking paper and, using a spatula, flatten the tops to make round discs. Bake for 1 hour.

Turn off the oven and allow the meringues to cool in the oven completely.

Serve with fresh berries, whipped cream and a dusting of icing sugar.

TASTE's take: Woolworths’ free-range liquid egg is available in bottles of six whole free-range eggs, or 10 egg whites.