Preheat the oven to 100˚C and line a large baking tray with parchment paper.

Place the egg whites into a clean mixing bowl of a kitchen mixer and beat on full speed for 2 minutes until light and foamy.

Turn the speed of the mixer down and slowly add the caster sugar in 3-4 stages.

Turn the mixer back on full speed and whisk until glossy and when the bowl is turned upside down the mixture should remain stationary in the bowl.

Add then, the vanilla extract, corn flour and vinegar to the meringue.

Using a piping bag, pipe 6 walnut size meringues and 6 golf ball sizes meringues onto a prepared baking tray.

Place in a preheated oven and bake for 60-80 minutes until the meringues are firm to touch but still soft on the centre.

I normally leave mine to cool in the oven with the door ajar.

Once cooled, in a bowl, whip the cream with a hint of vanilla extract and prepare a second bowl with the chocolate curls or flakes.

Stick the meringues together with the smaller meringue over the larger meringue with the whipped cream.

Stick all around the chocolate curls.

Place on a serving platter and repeat with all the meringues.