Rasperry & Blueberry Meringue
Preheat oven to 180°.
Using an electric beater beat the egg whites and cream of tartar in a bowl until soft peaks form and add sugar slowly beating constantly until combined and glossy then finish with corn flour
Fold through vanilla and vinegar.
Using a spatula put the mix onto baking paper in the shape of a 25cm circle; reduce oven temperature to 100°C. Bake for 1 to 1 ¼ hours or until dry and crisp and then turn off oven and ool completely in the oven with the door open
Serve with whipped cream topped with berries
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