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| SATURDAY |
4 egg whites
225g (8oz) caster sugar
2 teaspoons cornflour
2 teaspoons white wine vinegar
200g (7oz) flaked toasted almonds
1 vanilla pod, split & the seeds scraped out
Icing sugar to serve
1. Preheat the oven to 140C / 275F / Gas mark 1.
2. Line a rectangle tin approx. 24cm x 20cm with baking parchment leaving an overlap around the edge of the tin.
3. Whisk the egg whites until stiff. Gradually whisk in the sugar, 1 tablespoon at a time, until all the sugar is incorporated and the mixture is stiff enough to stand a spoon up in. Fold in the cornflour, vinegar, almonds and the scraped out vanilla seeds.
4. Pile the mixture into the prepared tin and roughly level the top. Bake in the oven for 2 hours. When cooked, remove from the oven and allow to cool in the tin.
5. When the meringue is cooled, dust liberally with icing sugar and remove from the tin on the baking parchment. Cut into 8 pieces and serve each piece with a bowl of fruit compote.
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| Serves 8 |
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