This is my friend Leonie’s signature dish but credit must go to her husband Willie who actually makes it! This is such an easy recipe. My ten year old daughter Maedbh made the one in the photo because she was inspired to bake after watching CBBC’s Junior Bake off. The cornflour and vinegar are essential as they create the marshmallow centre. If you omit these you will have under baked meringue! I use cider vinegar as it is sweeter than white wine vinegar but if that is all you have in, use that. Use the yolks from the separated eggs to make lemon curd or pancakes or cheat by using bottled egg whites!

• 5 egg whites
• 10 ounces/284 grams/1 ¼ cups white caster sugar
• 1 teaspoon cider vinegar
• 1 teaspoon cornflour

Make sure that your bowl is clean and free of grease as your egg whites will be affected. Beat your egg whites with the whisk attachment until stiff. You should be able to tip the bowl upside down and they shouldn’t fall out. Add the sugar while the mixer is going slowly, two tablespoons at a time. Maedbh counted ten seconds between each one. This is to ensure that the sugar is incorporated fully otherwise your meringue will ooze a sticky sugar syrup when you take it out of the oven. Finally add the cornflour and cider vinegar and mix to incorporate.

Using a spatula scrape all of the meringue mixture into a parchment lined pan. My pan is 10” x 14” x1” /27cmx 36cm x2cm. You can also use a large Swiss roll/jelly roll pan. Bake at 140C for 30 minutes Allow to cool and turn out unto parchment paper. The crust should be facing down.  Maedbh used a filling of strawberries and cream in this one but whipped cream with two tablespoons of good lemon curd and raspberries is pretty good also. Dredge it with icing/powdered sugar and enjoy!