A classic.


  • 6 egg whites

  • 1½ cups caster sugar

  • 1½ tsp white vinegar

  • 1 tbsp cornflour

  • whipped cream, to serve

  • 1–2 passionfruit, to serve

  • berries, to serve


  • 1.

    Pre-heat the oven to very low (120°C). Grease a baking tray and line it with a sheet of baking paper. Draw a 22 cm circle on the back of the baking paper.

  • 2.

    Use an electric mixer to beat the egg whites until stiff peaks form. Add sugar,

  • 3.

    1 tablespoon at a time, beating between each addition until the sugar has dissolved.

  • 4.

    Keep adding and beating until the mixture is thick, white and glossy. Beat in the vinegar and cornflour.

  • 5.

    Use a large spoon to transfer the mixture to the baking tray, then shape into a

  • 6.

    22 cm round. Bake for 1½ hours, then turn off the oven, prop the door open slightly and leave to cool completely.

  • 7.

    When cool, top with whipped cream, berries and passionfruit.


Recipe featured in The Great Australian Cookbook

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