2 egg whites ½ cup castor sugar 1 heaped teaspoon corn flour 1 teaspoon white vinegar 200ml fresh cream 250g punnet strawberries 1 tablespoon icing sugar 1 teaspoon vanilla essence
Place a silpat baking Matt on base of heavy baking tin. Whisk egg whites in an electric mixer until soft peaks form, gradually add sugar. Whisk until sugar is dissolved. Between additions. Fold in cornflour, vinegar and vanilla. Spread the mixture in a circle shape and make an indent in the middle. If you have more patience or are doing it for an occasion you can use a piping bag . Bake at 120 deg C for 30 minutes then reduce heat to 110 deg C and bake for another hour until meringue is dry and firm to the touch. Fill meringue shell with cream and decorate with berries, banana’s , kiwis etc.