2 egg whites 2/3rd cup castor sugar Pinch of salt
1 tsp vanilla essence
Have the egg whites at room temperature. Heat the oven to 120degC. Line two baking trays with baking paper or non-stick foil.
Place the egg whites and salt in a clean dry bowl (not plastic) and beat until soft peaks hold when you raise the whisk.
Add the sugar, one dessertspoon at a time, beating well to incorporate each spoonful.
Add the vanilla and beat in well.
Beat until the mixture is smooth and glossy and the sugar is dissolved.
Place large spoonfuls on the trays.
Make for 1-1/4 hours. Check to see if crisp on the outside after an hour – they may require slightly more cooking. Also, reduce the oven temperature if the meringues show signs of browning.
When cool, store in an airtight container.
Place a meringue on each plate, top with some whipped cream and two large spoonfuls of berry compote.