Prep time:

Cooking time:

Total time:

Serves: 20

2 Egg Whites

125g Caster Sugar

½tsp Vanilla Extract

Caroline Cowan and her husband Rob run The Woolpack Hotel in Tenterden alongside Caroline’s parents, sister and partner, who is a talented chef. For more information, and to book a table in the restaurant, or a room in the hotel, call 01580 388501 www.thewoolly.com

  1. Preheat oven to 120°C.
  2. Put the egg whites in a large bowl and whisk until the meringue holds soft peaks.
  3. Add the sugar a teaspoon at a time, whisking well after each addition. Continue whisking until the whites are stiff and glossy. Fold in vanilla extract.
  4. Using the tip of 2 teaspoons place small teaspoon-sized amounts of meringue on to a baking sheet about 2.5cm apart.
  5. Bake for approximately 25 minutes. Cool in the oven.
  6. Decorate with whipped double cream and fruit of your choice. We opted for fresh figs and clementines.

  • words:
  • pictures: David Merewether

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