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