Method

1. Preheat the oven to 90 degrees. Prep two baking trays with greaseproof paper.
2. Put your egg whites into a clean bowl and whisk until they form soft peaks using an electric hand mixer.
3. Add the sugar in a tablespoon at a time until fully combined. It should be thick and glossy. Add the vanilla extract and combine.
4. Spoon small circles of the mixture onto your baking trays, you can use a piping back if you’d prefer. Flatten the tops of the meringues using a wet finger. Bake in the oven for 1 hour.
5. Once cooked, allow to cool fully before decorating.
6. Whip the double cream until thick and spoon (or pipe) on top of the meringues. Finish with any summer berries of your choosing and a sprig of mint if you have available.

Serving Suggestion:

Makes 24 canapes