- cornflour, for dusting
- 4 egg whites
- ⅓ cup caster sugar
- ¾ cup brown sugar, lightly packed
- ½ tsp cornflour, extra
- ½ tsp white vinegar
- 2 tsp vanilla extract
- double cream, for serving
- fresh berries, for serving
- icing sugar, for dusting
- Preheat oven to 150C (130C fan forced). Line two baking trays with baking paper and sift heavily with cornflour.
- Attach the wire whisk and mixing bowl to the stand mixer. Add the egg whites to the bowl.
- Turn to speed 6 and mix 30 seconds or until soft peaks form. Increase speed to 8 and gradually add in the caster sugar, about 2 tbs at a time. Continue the mixing and adding the sugar until all the white and brown sugars are added and a thick and very smooth meringue results. Two or three times during the mixing, turn off the mixer and wipe down the side of the bowl with a spatula.
- Reduce to speed 1, add extra cornflour, vinegar and vanilla extract and mix until just combined.
- Dollop small tablespoon amounts onto the prepared trays. Wipe around the edge of each meringue with a flat bladed knife or small pallet knife to give a high straight edge.
- Bake in the oven on the centre shelf for 30 minutes, or until crisp. Turn off the oven and allow to cool completely with the door ajar.
- Top each meringue with double cream and fresh berries. Dust with icing sugar and serve immediately.
- The copper bowl used in the image is no longer available. Professionally speaking a stainless steel mixing bowl produces a firmer more stable meringue.