Aunty Pat got this recipe from her sister more than 25 years ago, though the original source may be a Plunket recipe book. This is best made with electric beaters (or extremely strong forearms). Make sure the water has just boiled when you put it in.
Ingredients
- Three egg whites
- Two cups sugar
- One tsp vanilla essence
- One tsp cornflour
- One tsp vinegar
- A pinch of salt
- Three tbsp boiling water
Method
Heat the oven to 160C. Line an oven tray with baking paper. Put all the ingredients, except the boiling water, in a bowl. Start beating, then add the boiling water. Beat on high for 15 minutes, then scrape the mixture onto the baking paper in a rounded shape. Bake for 15 minutes, then turn the oven to 100C and bake for another hour. Turn off the oven and let cool as long as possible (Aunty Pat suggests leaving it in overnight). Serve topped with whipped cream and seasonal fruit.
Recipe is courtesy of rnz.co.nz
