• 4 large egg whites
• 8oz/225g caster sugar 1
• level teaspoon of cornflour
• ½ teaspoon of vinegar
• ½ teaspoon of vanilla extract
To garnish
• Freshly whipped cream
• Fresh fruit
Method
1. Preheat the oven to 130C/250F/Gas Mark ½.
2. Choose a large spotlessly clean mixing bowl. Put the egg whites into the mixing bowl and beat them vigorously until they are stiffly beaten. If you were to turn the bowl upside down the eggs would not come out of the bowl and this is a good indication of the different stages that can be achieved. Be careful in case they do come out of the bowl!!
3. Reduce the speed of the mixer and add the sugar bit by bit until it is all incorporated. It is important to beat well between each addition of sugar.
4. At this stage, you need to turn off the mixer and add in the vanilla extract, cornflour and vinegar and then return the mixer to full speed for 50-60 seconds.
5. Turn off the mixer and either pipe out meringue shells or spread the entire mixture out on a baking tray in a round shape. Bake for 1 hour or until the edge of the meringue feels crisp to the touch but the centre will still be quite soft.
6. Allow to cool completely (preferably overnight) and then decorate with freshly whipped cream and lots of fresh fruit. Enjoy!!
