Yields: About 80 R5 coin size meringues Ingredients Meringue: 4 egg whites. 250 ml castor sugar. 7,5 ml corn starch. 5 ml vinegar. Coulis: 150 g mixed frozen berries. 50 g icing sugar. Method For the coulis: 1. Blend the berries and icing sugar. 2. Pass through a strainer and put into a pot. 3. Reduce the coulis by half until very thick. Allow for complete cooling. For the meringue: 1. Place the egg whites into an electric mixer and whisk until foamy. 2. Gradually add castor sugar until it is all incorporated and the meringue is glossy and stiff. 3. At this stage remove from the mixer and sprinkle over the vinegar and corn starch, fold together until just combined. To put together: 1. Spoon the cold coulis into the meringue but do not combine at all. 2. Spoon the mixture into a piping bag with a star nozzle, 3. Pipe onto a lined tray into desired shapes. 4. Bake at 130˚C for one hour, turn off the oven and leave to cool completely. 5. Serve or store in an airtight container.