Recipes

Instructions

1. Pre-heat the oven to 150ºC/ Gas mark 2 and line a baking tray with baking parchment. Draw a 23cm circle on the parchment.
2. In a large bowl, beat the egg whites until stiff, but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy.
3. Gently fold in the vanilla extract along with the lemon juice and cornflour.
4. Spoon the mixture into the inside of the circle you drew on the baking parchment. Then, working from the centre outwards, spread the mixture, building a slightly raised edge.
5. Bake for one hour and then cool on a wire rack.
6. Remove the parchment and place meringue on a flat serving plate.
7. Whip the Lactofree cream until stiff and sweeten if desired.
8. Fill the meringue with the whipped Lactofree cream and top off with slices of strawberries, kiwi fruit or any other seasonal treats!