Ingredients
- 5 largeegg whites
- 290 gcaster sugar
- 10 mlcornflour
- 5 mlwhite wine vinegar
- 5 mlStaffords Vanilla Extract with Seeds
- 100 gStaffords Choc Vermicelli
Made with Staffords
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Method
Preheat the oven to 140°C. Line a baking sheet with baking paper.
In a spotlessly clean bowl, whisk the egg whites with an electric whisk for 2 minutes on medium speed, then increase to high and whisk for 1 minute.
Gradually add the sugar a little at a time, whisking on high speed until all the sugar has been incorporated and the mixture is firm and glossy.
Add the cornflour, vinegar, vanilla extract and three quarters of the chocolate vermicelli and gently fold in with a metal spoon.
Spoon dollops of meringue onto the baking paper and top with the remaining vermicelli.
Place in the hot oven and immediately reduce the temperature to 130°C. Bake for 40 minutes, then turn the oven off.
Do not open the oven door. Leave the meringues inside to cool completely, or overnight.
