INGREDIANTS

4 egg whites
1 cup castor sugar
1 tsp cornflour
1 tsp lemon juice
Vanilla essence

DESCRIPTION 

Whisk egg whites until you get soft peaks then slowly whisk in sugar bit at a time whisk until glossy then add cornflour and lemon juice
Line the base of 2 drawers (without crisper tray) place meringue in making a bit of a dip in the middle

Evenly Split mixture between two drawers

Bake 120 deg C for 30 min followed by 130 deg C for 20mins

Turn and repeat.

Firm outer crust and slightly chewy in middle

Filled with with whipped mascarpone, double cream and toffee sauce. Toffe sauce made with condensed milk