Meringues à la Crème

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. Fold in the cornflour and vinegar gently. Pipe or spoon the meringue mixture onto the prepared trays in nest shapes or quenelles, spacing them well apart. Bake for 1.5 to 2 hours until pale, crisp and completely dried through, then cool on the trays. Whip the double cream with icing sugar and vanilla extract until soft peaks form. Sandwich the meringues together with the whipped cream and serve immediately.