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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
If you prefer a softer style meringue just reduce the cooking time to about 45 minutes.
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