Berries Meringue Baskets

I had loads of left over eggwhite that I was saving to make macarons. I never found the time to make them and figured that using them for meringue was so much faster, and simpler. I served my meringue basket with freshly whipped cream and some blueberries and strawberries. You can use whatever fruit you desire.

Recipe:

3 egg whites
175g caster sugar
1 tsp lemon juice or white wine vinegar
1 tsp corn flour
300 ml whipping cream, whipped
Blueberries and strawberries

Method:

1. Whisk egg whites at high speed till dry.
2. Add in half the sugar slowly, while whisking.
3. Carefully fold in the vinegar, corn flour and remaining half of the sugar.
4. Fill a large piping bag with the meringue.
5. Prepare a tray lined with baking paper.
6. Pipe out a spiral base, then pipe circles around it to build a nest.
7. Bake at 120°C for 40 minutes to an hour.
8. If you do not want the meringue to brown, block out the top heating element with another tray.
9. Remove from tray. Allow it to cool and fill with whipping cream and fresh fruit.
10. Serve immediately.