Serves : 6 Prep/Cooking Time : 60 mins + cooling
Tip : Use very fresh eggs as this makes the yolk and white easier to separate.
Preheat the oven to 150°
In a spotlessly clean stainless steel mixing bowl, whisk the egg whites using
an electric hand mixer until the egg whites are stiff in texture. Now gradually
add half of the sugar and beat into the egg whites until well blended in and
glossy in texture.
Fold in the remaining sugar along with the vanilla extract, white wine vinegar
and the cornflour.
Cut a large piece of baking parchment and place on a flat baking tray.
If you have a piping kit and feel adept with it, do use it as it does give a better finish - simply place the mixture into the piping bag with the appropriate nozzle and pipe the meringue mixture, starting at the centre of the parchment and swirling around in a circular motion to give a round. Go around the edge again to give a raised border.
If you prefer to do it by hand, simply spoon the mixture onto the baking parchment to make a circle and then with a spoon, make a hollow to within 2 inches of the side of the meringue pile.
Place in the preheated oven at 150°C, then immediately reduce the temperature to 140°:C to bake them for 30 minutes.
Turn off the oven and leave the Meringues in there until the oven is completely cold.
Allow to cool slightly on the baking paper before transferring to a cooling rack.
When the meringue is cold, whisk the cream in a mixing bowl using a whisk
until firm peaks form. Now place in the meringue base, then arrange the fruit on top and serve immediately.