• 1 tsp Almond or Vanilla Essence
  • 5 tbsp Sugar
  • 1 tsp Vinegar
  • 3 Egg Whites


  1. Put vinegar and essence in a warm bowl and beat in the egg whites. When stiff, beat in the sugar 1 tablespoon at a time.
  2. Place a piece of greaseproof paper over a sandwich tin turned upside down.
  3. Spread meringue mixture over the top and bake for one hour at 140°C, Gas Mark 2. Turn onto a plate, remove greaseproof paper and fill with cream top with fruit.

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