Recipe ingredients and directions:

4 lg Egg whites

1 c Sugar, castor

1 t Cornflour

1 t Vinegar

1 t Vanilla flavour

Preheat oven to 250 degrees F. With an electric mixer

beat the egg whites until soft peaks form, then

gradually add the sugar. Beat until firm.

Add the cornflour, vinegar and vanilla. When

combined, turn out onto a flat tray that has been

greased and dusted with cornflour. Try a circular

shape with slightly more mixture at the edges so that

it may be served by placing goodies in its centre


Cook in a pre-heated, cool (250 degrees F.) oven for

one hour. When cooked, turn the oven off, leave the

oven door slightly ajar, and allow to cool slowly in

the oven. This slow cooling works to prevent the loss

of too much height. Serve cold, with whipped cream and

fresh fruit pieces, strawberries and kiwi fruit for



* Australian meringue dessert.

* Cornflour is known in North America as cornstarch.

Castor sugar is known there as granulated sugar.

* Make sure that you start off with a clean bowl and

beat the egg whites well. A bowl with smooth sides

(glass, metal) will help the eggs to whip up. A

plastic bowl with scratches prevents the eggs from

attaining a very light texture. Also ensure that the

sugar is fully dissolved before going on to the next

step. I have never had troubles from over-whipping.

The final texture should be meringue on the inside

with a thin crust on the outside.

: Difficulty: moderate.

: Time: 30 minutes preparation, 1 hour cooking, 1

hour cooling. : Precision: Measure the ingredients.

Category: Australian Recipes