Serves 6 to 8
large egg whites at room temperature
1 cup of Castor sugar
1 tsp of white (clear) vinegar
1/2 tbsp of cornstarch
1/2 tsp of pure vanilla extract
the oven to 275F (140C) and place the rack in middle of the oven.
Line a baking tray with baking paper and set aside. In a clean,
medium-sized metal bowl, beat the egg whites with a clean electric
mixer on medium speed. Beat until the whites form soft peaks.
sprinkle the sugar into the egg whites, one teaspoon at a time.
Don't just dump the sugar in the bowl. Don't stop beating the
eggs until you finish the sugar. The egg whites should now be
glossy stiff peaks. Sprinkle the cornstarch and vinegar on the
meringue and fold in gently with a plastic spatula. Add the vanilla
exrtact (1/4 tsp) and gently fold the mixture again.
spread the meringue onto the baking paper very gently. Make sure
the edges of the meringue are slightly higher than the center
so you have a very slight well in the middle.Bake the meringue
for about 1 hour or until it goes a very pale, pinkish egg shell
colour.Turn off the oven and leave the door slightly ajar to let
the meringue cool completely. As the meringue cools, it will crack
before serving, whip the cream with the vanilla extract (1/4 tsp)
until it forms peaks. Prepare the fruit by washing, peeling and
Gently spread the cream on the top of the meringue with a spatula
and arrange the fruit on top of the cream.