- 130 g liquid egg white (the equivalent of 4 egg whites)
- 200 g caster sugar
- 2 t cornflour
- 1 t white wine vinegar
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’ new free-range liquid egg is available in bottles of six whole freerange eggs, or 10 egg whites.