5 egg whites
1 tsp. vanilla
1 tsp. cream of tartar
1 tsp. vinegar
1 tsp. cornstarch
1 1/4 c. castor sugar

Castor Sugar: Soft sugar - not confectioners' sugar. To make castor sugar put granulated sugar in blender.

Beat egg whites with a pinch of salt with an electric beater, if possible, until they stand in peaks. Sift sugar and cream of tartar and gradually add 1 cup full while beater is going, then gently fold in the extra 1/4 cup sugar. This mixture should be quite stiff. Then fold in vanilla, vinegar and cornstarch.

Oven set for 275 degrees (electric). Draw a circle (I draw it around an 8 inch cake tin) or baking paper (foil I am bit wary of). Put egg white mixture in the circle and mound up sides with a knife or spatula so that there is a depression in the center. Bake in coolest part of the oven for about 1 1/4 hours - leave in oven to go cold, after you have turned oven off. It can be left in the refrigerator overnight. Next a.m. put whipped cream on top and add your favorite fruit. Kiwis are delicious.