Points to remember
- Whisk your egg whites until stiff - you're looking for a meringue mix that's lovely and shiny and thick. Adding vinegar gives it a mallow chewiness.
- Pour your meringue mix onto parchment and smooth flat with a palette knife so you can easily stack your topping.
- Your meringue is cooked when it peels easily from the parchment. Leave it to cool before topping.