Makes 6; gluten-free and low-fructose
3 large egg whites
pinch of salt
1 cup caster sugar
1 tbsp gluten-free cornflour
1 tsp gluten-free white vinegar
1 tsp vanilla essence
whipped cream and fresh fruit for decoration
Preheat oven to 100°C. Cover two oven trays with aluminum foil, lightly grease and mark 3x10cm circles on each tray.
In a large bowl beat egg whites and salt until soft peaks form. Gradually add sugar and beat until stiff and glossy and all sugar is dissolved.
Fold in cornflour, vinegar and vanilla essence. Spoon mixture into marked circles.
Bake for 45 minutes. Cool and decorate as desired.
Recipe from Palmira Rigoli’s recipe book Totally Gluten Free.