4 large free-range egg white
225g/8oz castor sugar
½ tsp vanilla extract
1 tbsp cornflour
Preheat the oven to 150C
Put the egg whites in a large, clean bowl and whisk with an electric whisk until stiff
Gradually whisk in the sugar, a tablespoon at a time, whisking for a few seconds between each spoonful
whisk in the vanilla extract and cornflour
Keep the egg yolks, use in custard or as I did, a quiche.
Spoon the meringue onto a slicon mat or cooking papar into a circle
Place in the centre of the oven and bake for 1 hour until very lightly coloured and crisp on the outside. If it browns to quick reduce the temperature of the oven.
After 1 hour, turn the oven off and leave the meringue for a further hour. remove from the oven and allow to cool.
Whip cream and top with strawberries