• 4 egg whites
  • 240 grams of caster sugar
  • 3 tablespoons of Strawberry and mint white wine vinegar


  1. Preheat the oven to fan 100 c, conventional 110 c, gas mark 1/4. Line 2 baking sheets with Bake-o-Glide or parchment paper.
  2. Tip the egg whites into a clean mixing bowl and beat on a medium speed until the mixture stands up in stiff peaks when the blades are lifted.
  3. Turn the speed up and start to add the caster sugar, a dessertspoonful at a time.  Add the sugar slowly to prevent the meringue weeping later, but don't over beat.  Add the strawberry and mint white wine vinegar.
  4. I use a dessertspoon to scoop up the meringue and using another spoon ease it on to the baking sheet, or you can just drop them in rough rounds.
  5. Bake for 1 - 1 1/2 - 1 3/4  hours in the oven until the meringues sound crisp. Leave to cool.
  6. I like to sandwich these together with Marscapone cheese!