Here’s a perfect summer dessert to use up the left over egg whites
For the meringue
6 free-range egg whites
300g caster sugar
1 tsp sherry vinegar
For the topping
250ml double cream whipped until soft peaks form
75g sifted icing sugar
About 450g mixed berries (strawberries, raspberries, red currants, blueberries – whatever your favourites are or whatever you have growing)
Preheat the oven to 180C
Whisk the egg whites in a bowl or electric mixer until stiff peaks form?Add the sugar, one tablespoon at a time, whisking constantly, until all the sugar is combined Gently fold in the vinegar,
. Divide the meringue mixture into two, and spread the meringue mixture onto two baking trays lined with baking parchment.
Put into the oven and turn the temperature down to 150C
. Bake the meringue for about 1 to 1 1/2 hours, until the meringues are crisp on the outside but chewy in the middle. (You might need to turn the upside down towards the end of the cooking time). They should come off the baking parchment easily when they’re cooked enough.
For the topping, whisk the cream until almost at soft peak stage. Add the icing sugar and continue whipping until just soft peaked.
Spoon equal amounts of the cream mixture onto both of the cooked meringues.
Divide the berries, and scatter on top of the two cream covered meringues.
You can experiment with different types of fruit toppings. Mango and passion fruit works well, or even fig and chocolate.