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Meringues:
Filling:
To finish:
Meringues:
Preheat the oven to 180°C. Line baking sheet with baking paper.
Beat the egg whites until soft peaks are formed. Add the castor sugar a little at a time while beating well after each addition.
Sift in the corn flour and add the salt and vinegar. Mix into the beaten egg white mixture.
Spoon or pipe 6 circles onto the baking sheet. Using the back of a spoon, hollow each circle.
Place in the preheated oven and lower the heat to 125°C. Bake for 1½ hours. Leave to cool in the oven.
Filling:
Beat the cream cheese, castor sugar, lemon juice and zest and vanilla essence together until smooth.
Fold in the whipped cream.
To finish:
Spoon the filling into the meringue nests and drizzle with the berry sachet.
Sprinkle with grated chocolate.
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