- 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
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.