1 pinch salt
1 cup caster sugar
2 tsp vanilla extract
2 tbsp cornflour
- Preheat oven to 100°C. Line 2 oven trays with baking paper. Put eggwhites and salt in the bowl of an electric mixer and whisk on high, using whisk attachment, until soft peaks form. With the motor running on low, slowly add sugar, 1 tbsp at a time, beating well after each addition. Add vanilla and whisk until a thick glossy meringue forms. Add cornflour and beat until just combined.
- Using 2 large metal spoons, dollop large spoonfuls of meringue, 4cm apart, onto prepared trays. Bake meringues for 2 hours. Turn off oven, then cool meringues in oven with the door ajar until crisp and dry. Serve.