- 6 egg whites
- 250g caster sugar
- 1 tbsp cornflour
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- Cream and fruit to decorate
Whisk the egg whites at a high speed in an electric mixer until they are white and stiff
Then turn the mixer to a medium speed and slowly add the caster sugar, one spoonful at a time. Do not rush this stage, take your time. Keep adding sugar and whisking until the mixture is very stiff and forms a stiff peak when you poke it with a spoon (so technical, I know!)
Gently fold in the cornflour, extract and vinegar.
Allow the mixture to set in the bowl for 20mins at room temperature.
Pour mixture onto a lined baking tray and shape into whatever way you want it to be. I love a nice circle, about the size of a dinner plate.
Bake in the oven for 1 hour, then turn the oven off BUT DO NOT OPEN THE OVEN DOOR AT ANYTIME! I know it is very tempting to have a peak, but you won’t get the lovely crispy on the outside, fluffy on the inside texture if you let a sudden gush of cold air in. Just trust me. Leave to completely cool in the oven overnight and then the next day take it out of the oven and decorate, or store in an airtight container until you are ready to decorate. Personally I decorate just before serving, so the crispy outside texture doesn’t get softened in the fridge.