This mix makes a chewy, marshmallow meringue, which goes perfectly with the cream and berries. Layering the meringue discs gives this beautiful summer dish fantastic texture! If you haven’t tried making meringues before, don’t be scared as this mix is fairly fool proof, just pop the icing sugar and egg whites in a mixer and whisk till you have stiff glossy peaks, add in the cornflour and white wine vinegar, pop in the oven and you’re sorted.
- Preheat the oven to 150°C/300°F/Gas Mark 2. Line two baking trays with baking parchment. Draw a large circle 25cm/10inch on each piece of parchment paper.
- Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cornflour and the white wine vinegar.
- Divide the meringue mixture between the two baking trays and using a tablespoon, form two large meringue discs. Bake for 45 minutes, remove from the oven and allow to cool completely.