Wether you are making a fab family pavlova or these neat little meringue drops to serve with sweet sauces this meringue recipe won't let you down.

Teamed with summer berries and cream or dipped in chocolate meringues are the perfect way to top off a light summer meal.

Thanks to CSR for this devine desert.


6 egg whites, at room temperature
2 cups CSR Caster Sugar
1 teaspoon vanilla essence
1 teaspoon vinegar
2 teaspoons cornflour
whipped cream to serve

Preheat the oven to 120C.

In a large metal, porcelain or glass (not plastic) bowl, beat the egg whites until soft peaks form.

Gradually a teaspoon at a time, add the CSR Caster Sugar. The mixture should be getting glossy, thick and shiny with each addition and the whole sugar-adding process should take at least 10 minutes.

Beat the vanilla, vinegar and cornflour.

Spoon the mixutre out in little blobs onto the baking-paper-covered tray.

Bake for about 45 minutes until dry and crisp. The meringues should lift off the paper easily.

Cool on a wire rack and stick them together in pairs with whipped cream when cold.

Makes 36-40 meringues