Thursday, 1 May 2014


  • 4 large egg whites room temperature
  • 1 cup of Castor sugar
  • 1 tsp of white vinegar
  • ½ Tbsp of cornstarch
  • ½ tsp of pure vanilla extract
  • 1½ cups of whipping cream
  • strawberries, raspberries, passionfruit, blueberries
  • 1 Tbsp fresh lemon juice
  1. Preheat the oven to 140c place rack in middle of oven.
  2. Line a baking tray with foil.
  3. Beat the egg whites in a metal bowl with electric mixer on medium speed.
  4. Beat until the whites form soft peaks.
  5. Gently sprinkle in the sugar into the egg whites, a little at a time while still using the mixer.
  6. Egg whites should now be glossy stiff peaks.
  7. Sprinkle the cornstarch and vinegar on the mixture and fold in gently with a spatula.
  8. Add the vanilla and gently fold in the mixture again.
  9. Gently spread the meringue mixture in a circle on the foil about 7” in diameter.
  10. Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pink color.
  11. Turn the oven off and leave the door slightly ajar to let the meringue cool completely.
  12. As the meringue cools, it will crack slightly.
  13. Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
  14. If the middle is slightly higher that the edges crack down gently with the back of a spoon.
  15. Whip the cream with the vanilla extract until it stiff.
  16. Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.

Don't forget to go check out Big Daz at his website Cooking with the Walkers