Smashed Meringues with Lemon Curd & Berries
4 egg whites
1 cup caster sugar
1 tsp vanilla extract
1 tsp white vinegar
1 tsp cornflour
Add egg whites to the bowl of an electric mixer and whisk until soft peaks are starting to form on the beater. Begin to add sugar one tablespoon at a time while continuing to beat the whites. Beat until stiff, think and glossy. Beat in vanilla, vinegar and cornflour.
Using a tablespoon, spoon out large tablespoons of the meringue mix onto lined baking trays leaving enough room between each one to spread a little during baking. Place the trays into the oven at 150 degrees C. After about 15 minutes, check to make sure they are not colouring. If they are, reduce the oven to 140 degrees C and continue to bake for another 30 minutes. Reduce the oven to 120 degrees C and bake for a further 40 minutes. Allow the meringues to cool and dry out completely in a turned off oven with the door slightly open. Serve with lemon curd, cream and fresh berries.