- 4 free-range egg whites
- A pinch of salt
- 225g/8oz organic cane sugar
- 4 tsp cornflour
- 2 tsp vinegar
- ½ tsp vanilla extract
- 20g freeze dried strawberry powder
Preheat the oven to 130C/275F/Gas 1.
Whisk the egg whites and salt together in a bowl until soft peaks form when the whisk is removed.
Add the sugar one tablespoon at a time, whisking constantly, until all the sugar is incorporated and stiff peaks form when the whisk is removed.
Add the cornflour, vinegar and vanilla extract and whisk to combine, gently fold in the freeze dried strawberry powder.
Drop spoonfuls of the meringue mixture into little heaps onto a baking tray lined with baking paper and transfer to the oven to bake for 1-1¼ hours, or until the outside of the meringues is crisp and the inside is marshmallow-like.
- Serve with clotted cream or ice cream and summer berries or make into an Eton Mess. Alternatively, enjoy on their own!