Preheat oven to 120 °C and line a baking tray with baking paper.
4 eggs, separated and at room temperature
1 cup caster sugar
¾ teaspoon vinegar
¾ teaspoon vanilla essence
2 teaspoons cornflour
Beat egg whites till stiff, then add caster sugar one tablespoon at a time, beating continually.
Fold in vinegar, vanilla essence and cornflour and beat till shiny and stiff. Pile 4-5 tablespoons of meringue on top of each other to form a really big meringue. Repeat to form another 3 meringues.
Bake in the pre-heated oven and after an hour check to see if they are cooked (they should be hard and dry). Turn off the oven and leave the meringues in the oven for another hour to cool and dry out completely.
Serve topped with freshly whipped cream and raspberry puree.