2x Egg whites
100g Caster Sugar
20g Icing Sugar
15g Corn Flour
20g White Vinegar (Cider, white wine etc)
20g Boiling Water
100g Double Cream
10g Icing sugar
Method
1. Start by whisking the egg whites with an electric mixer until they reach ‘stiff
peak’.
2. Mix the sugar and the corn flour together to remove any lumps from the
flour.
3. Slowly add the sugar to the egg whites. If you add it all in one go, the whites
will collapse and you will just have a white syrup.
4. Once the sugar is all added, dash in the water and vinegar.
5. Continue whisking for about 15 minutes on high speed.
6. The meringue should have stiff peaks and you will be able to turn the bowl
upside down and it won’t fall out...risk it if you dare!
7. Sieve the icing sugar into the bowl and fold it in gently.
8. Use a hot, wet spoon to make a scoop of the meringue, then tap it out on to a
baking paper-lined tray. Repeat for the rest of the meringue. Use the back of
the wet spoon to make a small well in the middle
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