Ingredients
- 5 egg whites
- 1/3 cup white sugar
- 2/3 cup brown sugar
- 2 teaspoons vanilla bean paste
- 1 tablespoon cornflour
- 1 teaspoon balsamic vinegar
- 1 ½ cups cream
- 1 ½ tablespoons icing sugar
- 1 ½ teaspoons vanilla bean paste
- 1 punnet strawberries, hulled, sliced
- 1 punnet blueberries, large berries cut in half
- Pomegranate arils
- Mint leaves to garnish
Method:
Pre-heat the oven to 150°C. Put the egg whites into a large bowl and beat for 1 minute. Mix the white and brown sugars together. While your beater is running add the sugar into the egg whites one tablespoon at a time, beating until all incorporated. Once all the sugar has been added continue to beat the mixture for 7 minutes or until thick and glossy. Add in the vanilla, cornflour and vinegar and beat for a further 30 seconds.Line two baking trays with baking paper and form 6 large meringues on each tray. Turn the oven down to 110°C and bake for 1 ½ hours. Once done, leave to cool in the oven for 4 hours or overnight.
Beat the cream to your liking then stir in the icing sugar and vanilla bean paste. Dollop the cream on top of the meringues, top with the berries and the pomegranate then garnish with the mint.
