Suspiros

Method

Preheat the oven to 120°C and line two baking trays with baking parchment. Whisk the egg whites until soft peaks form, then gradually add the caster sugar whilst whisking continuously until stiff, glossy peaks form. Gently fold in the cornflour, vinegar and vanilla extract until just combined. Pipe or spoon small meringue mounds onto the prepared trays, leaving space between each one. Bake for 1.5 to 2 hours until crisp and pale, then cool completely on the trays. Once cooled, sandwich two meringues together with a small dollop of dulce de leche, and dust lightly with icing sugar before serving.