INGREDIENTS

INSTRUCTIONS

Preheat oven to 250 degrees F.  With an electric mixer beat the egg whites
until soft peaks form,  then gradually add the sugar. Beat until firm.
Add the cornflour, vinegar and vanilla.  When combined, turn out onto a
flat tray that has been greased and dusted with cornflour. Try a circular
shape with slightly more mixture at the edges so that it may be served by
placing goodies in its centre depression.
Cook in a pre-heated, cool (250 degrees F.) oven for one hour. When cooked,
turn the oven off, leave the oven door slightly ajar, and allow to cool
slowly in the oven. This slow cooling works to prevent the loss of too much
height. Serve cold, with whipped cream and fresh fruit pieces, strawberries
and kiwi fruit for example.
  NOTES:
*  Australian meringue dessert.
*  Cornflour is known in North America as cornstarch. Castor sugar is known
there as granulated sugar.
*  Make sure that you start off with a clean bowl and beat the egg whites
well.  A bowl with smooth sides (glass, metal) will help the eggs to whip
up. A plastic bowl with scratches prevents the eggs from attaining a very
light texture. Also ensure that the sugar is fully dissolved before going
on to the next step. I have never had troubles from over-whipping. The
final texture should be meringue on the inside with a thin crust on the
outside.
: Difficulty:  moderate.
: Time:  30 minutes preparation, 1 hour cooking, 1 hour cooling.
: Precision:  Measure the ingredients.
: Alex Patison        UUCP:  {pyrcorp,sun}!pta!alex
: Pyramid  Technology  Australia      ACSNET: alex@pta.oz
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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