INGREDIENTS
3 extra large egg whites
2 ml cream of tartar
250 ml castor sugar
2 ml vanilla essence
cornflour for dusting
METHOD
- Beat the egg whites until foamy, add the cream of tartar and beat until soft peaks stage.
- Slowly add the castor sugar, beating consistently until most of the sugar has dissolved and the egg whites are stiff. Add the essence.
- Grease the baking trays and dust lightly with cornflour. Spoon teaspoonfuls of meringues onto the tray or use a piping bag.
- Bake in a 120°C oven for 1 hour.
- Leave to dry for another hour once baked.
