Preheat and Prep: First, preheat your oven to 120°C (100°C fan) and line two large baking trays with non-stick baking parchment.

Start Whisking: In a large, clean glass or metal bowl, use an electric hand mixer or a stand mixer with the whisk attachment to beat the egg whites on a medium speed. Continue for about 2-3 minutes until they form soft peaks. When you lift the whisk, a peak should form and then gently flop over.

Add the Sugar Gradually: This is where patience pays off. With the mixer still running, add the caster sugar one tablespoon at a time. I find that counting to ten between each addition ensures the sugar has a chance to dissolve fully before you add the next spoonful.

Achieve Glossy Peaks: Once all the sugar is incorporated, turn the mixer speed up to high. Continue to whisk for another 5-7 minutes. You are looking for a thick, very glossy, and smooth mixture. To check if it’s ready, you should be able to turn the bowl upside down without the meringue mixture sliding out. You can also test it by rubbing a small amount between your thumb and forefinger – you shouldn't feel any sugar granules. This is the secret to perfect meringue peaks.

Fold in Stabilisers: Sift the cornflour over the meringue mixture, then add the vinegar and vanilla extract. Gently fold these ingredients in using a large metal spoon or spatula until just combined. Don't overmix.

Shape Your Meringues: Using two large spoons or a piping bag fitted with a star nozzle, place dollops of the mixture onto your prepared baking trays. Leave a little space between each one as they will expand slightly. You can create small kisses or larger nests by making a dip in the centre with the back of a spoon.

Bake Low and Slow: Place the trays in the preheated oven and bake for 1 hour and 30 minutes. The meringues should be pale and crisp, and they should lift easily off the parchment paper.

Cool Completely: This is a crucial step! Once the baking time is up, turn the oven off completely, prop the door open slightly with a wooden spoon, and leave the meringues inside to cool down for at least 4 hours, or ideally overnight. This process dries them out perfectly and prevents cracking.