1 cup caster sugar
1 tsp white vinegar
1 tsp vanilla extract
3 tsp gluten-free cornflour
⅔ cup desiccated coconut
1 cup thickened cream
¼ cup icing sugar mixture
250 g punnet strawberries, chopped
2 tbsp shredded coconut, toasted
- Preheat oven to 150°C (130°C fan forced). Line 2 large baking trays with baking paper. Using a pencil, draw 2 rectangles approximately 10 x 24cm on paper. Turn paper over.
- Place eggwhites into a bowl and beat until soft peaks form. Add all the caster sugar and continue beating for 8-10 min or until sugar has fully dissolved.
- Sprinkle over white vinegar, vanilla and cornflour. Beat to combine. Fold through desiccated coconut. Quickly divide mixture between the trays and spread to the rectangle shape. Bake in the oven for 50 min then turn off oven and leave to cool completely in oven.
- Meanwhile, beat thickened cream and icing sugar together until thick. Place meringues onto a board and divide the cream and strawberries between them. Stack onto a serving plate and finish with toasted shredded coconut and extra strawberries. Serve.