This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to slow, 150°C. Line 2 oven trays with baking paper.
2.In a large, clean bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating until sugar dissolves and mixture is stiff, thick and glossy. Beat in vanilla essence, white vinegar and cornflour.
3.Divide into 4 bowls. Sprinkle each with a different food colouring (or chocolate – see recipe tip). For each swirl, scoop out 1 tablespoon meringue mixture onto trays, allowing room for spreading (colour will swirl through as you scoop).
4.Bake for 45 minutes. Reduce oven to very slow, 120°C, and bake for a further 40-45 minutes. Cool in a turned-off oven with the door ajar to dry out completely.
Note
- If preferred, replace colouring with 60g melted dark chocolate. Cool slightly and drizzle over mixture before spooning onto trays.
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