For the base
- 12 Egg Whites
- 1 ½ lb Caster Sugar
- 1 tsp Cornflour
- 1 tsp Vinegar
For the topping
- Double Cream
- Vanilla Essence
- Fruit (Fresh berries such as raspberries or brambles are good)
Put the egg whites in a stainless steel bowl and whisk until fluffy, add sugar, cornflour and vinegar and continue whisking until glossy.
Spread on a tray or pipe into nests.
Bake at 120o for a couple of hours, then turn the oven off and leave the meringue in to cool. The Meringue should be crisp and crumbly on the outside with a slightly mallowy centre.
Whip the cream with vanilla added to taste until stiff. Top the cooled meringue with the cream and whatever fruit you like.