4 egg whites
1 cup of bakers or castor (fine) sugar
2 teaspoons cornflour
1 teaspoon white vinegar.
Preheat the oven to 300F
Whisk the egg whites until they form stiff peaks
Gradually whisk in the sugar, the misture should be glossy and smooth
Gently fold in the sieved cornflour and vinegar until well blended.
Spoon blobs of the meringue onto a baking sheet lined with baking paper (this recipe should yield approximately 20 dessert-spoon sized meringue blobs).
Place the tray in the center of the oven and immediately lower the temperature to 250F.
After 35 minutes, turn the oven off completely and leave the meringues in place until the oven has completely cooled down.
zest of half a lemon
sprinkle of sugar [add to taste]
a glug of rhubarb liqueur
1 cup of chilled whipping cream
Wash rhubarb and roast until slightly softened then put in a bowl with lemon zest.
Sprinkle with sugar to your taste and splash with some rhubarb liqueur.
Leave in the fridge for half an hour.
Whip the cream until thick.
Just before serving stir the rhubarb into the cream.
Crush 10 of the meringues into the cream and raspberries and stir gently to mix.
Divide into 6 bowls and then top each dessert with a remaining meringue blob.