Ingredients
-
3/4 cup (180ml) egg whites (approx 6)
-
360g caster sugar
-
1 tsp Queen Organic Vanilla Bean Paste
-
2 tsp white vinegar
-
2 heaped tbsp cornflour
To Serve
-
250ml whipping cream
-
1/4 cup (40g) icing sugar, sifted
-
1 tsp Queen Vanilla Bean Paste
-
250g fresh blueberries, to serve
-
250g fresh raspberries, to serve
Method
-
1
Preheat oven to 120C (fan forced) and line a baking tray with baking paper, tracing a 20cm circle on the underside of the baking paper.
-
2
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add caster sugar a tablespoon at a time with the mixer running, until you reach glossy firm peaks. Add vinegar and Vanilla Bean Paste briefly mixing to combine. Add cornflour and gently fold to incorporate.
-
3
Spoon meringue onto baking paper and mould into shape. Bake for 1 hour 30 minutes and leave in oven to cool completely with door slightly ajar.
Method - To serve
-
1
Once meringue is cool, combine cream, icing sugar and Vanilla bean paste and beat until soft peaks form. Add to top of meringue and finish with fresh berries.
Comments & Reviews