A large meringue cake that can be topped with whipped cream and fruit. This is an Australian specialty.
- 4 egg whites
- 1 cup white sugar
- 1/8 teaspoon salt
- 1 tablespoon malt vinegar
- 1 teaspoon vanilla extract
1 Preheat oven to 150 degrees F (65 degrees C). Line a baking sheet with parchment paper. Trace around a 9 or 10 inch round pan onto the paper to make a guide for spreading the meringue.
2 In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar. When mixture is stiff and sugar appears to be dissolved, add the vinegar and vanilla.
3 Spread mixture onto parchment paper, using the circular guide. Bake in the preheated oven for 1 hour.
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