Simple vanilla meringue moulds are filled with delicious cream and a combination of summer fruits.
Preheat the oven to 200C.
In the bowl of the mixer on low speed start to whisk the whites with a pinch of salt.
As they start to break up, increase to med-low.
Once they start to firm a little, add a third of the sugar and whisk till stiff peaks.
Once they have reached their maximum volume, very gradually sprinkle in the remaining sugar.
Once all the sugar has been added, increase the speed to high and let whisk for a couple of minutes.
Remove from the machine and fold through the cornflour, vanilla and vinegar.
Spread onto a paper lined tray, and form into a triangle or if you prefer, make a round, about 8-10cm in diameter.
Reduce the oven temp to 160C and put the meringue in.
Bake for 25 minutes then turn the oven off and leave for 10 minutes before removing from the oven.
Serve on a beautiful platter or cake stand with whipped cream and diced stone fruit and berries.
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