Meringues can be made ahead and will keep for several weeks in an airtight container. For best results use egg whites that are at least seven days old, and at room temperature. Save the yolks to use in Hollandaise or Creme Anglaise.
150 tiny or 60 medium
5 large egg whites
a pinch of salt
160 g caster sugar
160 g icing sugar
1 tsp vanilla extract
Heat oven to 180°C and line 2 baking trays with baking paper.
In a very clean bowl and using an electric beater, beat egg whites with salt until stiff.
Add caster sugar and beat on high speed for 10 minutes.
Fold in icing sugar and vanilla.
Spoon small spoonfuls of mixture onto prepared trays.
Place in preheated oven and immediately reduce heat to 120°C.
Cook for 1 hour, then turn off oven and leave meringues to cool in oven.
Up to an hour before serving, sandwich meringues together with whipped cream and decorate with berries. If desired, the whipped cream can be flavoured with a little lemon or lime curd, Berry Compote, passionfruit pulp or Kahlua liqueur. Dust lightly with sieved cocoa if desired.
Save the yolks to use in Hollandaise or Creme Anglaise