Cashew nut meringue

Preparation

Thoroughly clean a stainless steel bowl using lemon juice. Put in the egg whites and salt and using the mixer beat them until slightly thickened. Then gradually add the caster sugar and 1 packet of vanilla sugar.

Chop 2/3 of the cashew nuts roughly and 1/3 finely.

Fold in the coarsely chopped nuts into the almost stiff egg white mixture.

Make a smooth paste of the cornflour and white wine vinegar, and mix this into the egg white mixture. Beat the mixture a little more until it is completely stiff and stands in peaks.

Preheat the oven to 150˚C, cover a baking tray with greaseproof paper and draw on this 2 24 cm diameter circles.

Divide the egg-white mix between the 2 circles and smooth them out until flat.

Bake the meringue bases in the middle of a preheated oven for approx. 80 minutes. Then take them out of the oven and allow to cool.

Mix the whipping cream, vanilla sugar and stiffener until this is stiff. Cover one of the meringue bases with this mixture and use the other as a cover. Spread some whipped cream onto the sides of the meringue and sprinkle with the finely chopped cashew nuts.