(with thanks to Mabel and Kooky)
Ingredients:
- 6 x 60g egg whites at room temperature
- pinch cream of tartar
- 2 cups caster sugar
- 2 tsp white vinegar
- 1 tsp vanilla essence
- 1 Tbsp cornflour
- Preheat oven to 150c (130 if fan forced). Cut a sheet of nonstick baking paper 26cm square, draw a circle 23cm onto baking paper and place onto greased baking tray drawn side down.
- whisk the egg whites and cream of tartar in a clean dry bowl using electric mixer for 3-4 minutes or until soft peaks form. Add the caster sugar one spoon at time whisking well after each addition until meringue is thick and glossy (about 10 mins).
- Add the vinegar, vanilla and sifted cornflour and gently fold through using a spatula. Spoon the meringue onto prepared tray using the circle as a guide.
- Bake for 1 hour or until crisp. Turn oven off and allow the meringue to cool in the oven 1-2 hours ( or overnight) with teh door slightly open.
- Slide meringue off the baking paper onto a serving plate and serve with whipped cream, strawberries, banana, kiwi fruit...whatever.