followed by the cream of tartar and continue whisking on high speed until stiff peaks form, about 8 minutes. Add the vanilla extract and whisk again until well combined. 17. Transfer the meringue ...
Heat your oven to 110C. Add the egg whites, icing sugar mixture, cornflour, cream of tartar and salt to the bowl of a stand mixer and beat to a glossy, stiff meringue. This will take 5-8 minutes.