- 20 min
- 1 hour 30 min
- 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
- 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
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.
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.
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
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.