- 6 egg whites
- 330 g caster sugar
- 1 tsp vanilla bean paste
- 1 tbsp cornflour, sieved
- 600 ml thickened cream
- 1 tbsp caster sugar
- 1 handful strawberries, sliced, plus extra
- 160 g pistachio kernels, crushed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 130°C.
Line a baking tray with baking paper. On the paper, trace around a large plate to create a circle.
Using an electric mixer, whisk the egg whites to stiff peaks, then gradually add the caster sugar, a tablespoonful at a time, and whisk until thick and glossy. Fold through the vanilla bean paste and cornflour until combined.
Spoon mixture onto tray, using circle as a guide. Smooth around edges. Bake for 1 hour and 45 minutes. Turn off oven and leave meringue in oven to cool completely with door closed.
Beat the cream with the caster sugar to soft peaks, then fold through the strawberries. To serve, spread whipped cream over meringue and scatter with extra sliced strawberries and the pistachio kernels.
Photography by Katie Kaars.