Ingredients
- Meringue
- 6 egg whites
- 1 1/2 cups (300g) caster sugar
- 2 tsp white vinegar
- 1 tbsp (8g) cornstarch
- 1/8 tsp salt
- Topping
- 2 cups (500g) whipping cream
- 2 tbsp (30g) caster sugar
- 1 tsp vanilla extract
- 1 pound (500g) fresh berries
Directions
- Preheat oven to 300 F (150 C). Trace 8 in (20 cm) circle on two pieces of parchment paper. Flip and place on baking sheets.
- Place the egg whites and salt in a mixing bowl and start whipping at medium speed until foamy and soft peaks form. Gradually add sugar, and continue whipping for about 7-8 minutes until thick, white and glossy.
- Add the vinegar and cornstarch and fold them in using a spatula.
- Divide and spoon the mixture onto the prepared baking sheets. Using a spatula form 8 in (20 cm) meringue rounds.
- Place both sheets in the oven and bake for 1 hour until dry and crispy on the outside and slightly golden.
- Remove and let cool completely.
- Whip cream until soft peaks form. Add sugar and vanilla extract and whip to combine.
- Place one of the meringue on to the serving plate. Spread half of the cream and about 7 oz (200g) of the fresh berries.
- Place the other meringue on top, spread the other half of the whipped cream and finish with the rest of the berries (about 10 oz – 300g) on top. Decorate with mint leaves if desired and serve.