- 6 egg whites- 1. 5 cups of castor sugar - 2 teaspoons vanilla essence-½ teaspoon cream on tartar-250ml fresh cream- Fruit of choice
To make the meringue:Whip the egg whites until they start to foam and continue while gradually adding 1 + ¼ cups castor sugar. Once combined, add 1 teaspoon of vanilla essence and the cream of tartar and whip until stiff and glossy. Spoon this out on baking paper into your desired shape (it holds fairly well) and bake for about 50 minutes at 120°. Don't worry about cracking and a brown colour change, it is normal. Once done, allow to cool in the oven. To finish:Whip cream with 1 teaspoon vanilla essence and ¼ cup sugar and spread over meringue. Double cream yoghurts work really well too, if you are looking for something different. Decorate this with fruit as desired.