Strawberry meringue

Photo by Joy Lai

This recipe was submitted as part of a Buffet Dinner for Twelve by Mrs V Walliker of Port Fairy, Victoria. She won £100.

Make two quantities of the following recipe, mixing them separately.

1 level cup sugar
4 egg-whites (save egg-yolks for mayonnaise)
1 teaspoon vanilla
1 teaspoon vinegar
whipped cream or substitute
strawberries (hulled, washed, drained, and sweetened)

Add sugar slowly to stiffly beaten egg-whites; add vinegar and vanilla. Beat over boiling water 10 minutes. Ladle with large spoon on to a smooth thick sheet of brown paper on oven-tray. Shape into a round of about 1½ inches high, hollowing centre. It will spread, so keep in centre of tray. Put into a moderate oven (325 deg.F. gas 275 deg.F electric). Watch carefully for first 10 or 15 minutes and if sweet colours too much reduce heat. Cook ½ to ¾ hour longer. Lift meringue on to serving-dish. Make second meringue in same way. To serve, fill both meringues with a layer of strawberries (washed and sweetened), then cream. Decorate with strawberries.

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