Recipes+
Ingredients
Method
1.Preheat oven to 120°C (100°C fan-forced). Line 2 large baking trays with baking paper.
2.Using an electric mixer, beat egg whites, cream of tartar and 1/4 cup of the sugar in a small clean, dry bowl until firm peaks form. Add remaining sugar; beat for 3 minutes or until sugar dissolves. Beat in cornflour and vinegar until just combined. Lightly fold a few drops of food colouring into the mixture.
3.Spoon mixture into a large piping bag fitted with a 2cm plain nozzle or use a large resealable plastic bag (cut off 1 corner, 2cm across). Dot mixture in bag with a few drops of food colouring. Pipe 2.5cm discs onto prepared trays, about 3cm apart.
4.Pour remaining colouring into a small bowl. Dip a butter knife into colouring; swirl through meringue tops. Bake for 45 minutes or until dry to touch. Cool in oven with door ajar.
5.Using an electric mixer, beat cream in a small bowl until firm peaks form. Fold lemon curd into cream until just combined. Sandwich meringues with 1 teaspoon lemon curd cream. Serve.
You can spoon meringue mixture onto baking trays instead of piping it.
Note
