Gluten Free Orange and Chocolate Meringues
Heat the oven to 140°C (120° fan) 275°F gas 1. Line a baking tray with non-stick baking paper.
Whisk the egg whites with an electric whisk on high speed until stiff. Gradually whisk in the sugar in a thin stream and continue to whisk at low speed until all the sugar has been fully mixed in. Whisk in the cornflour and vinegar until blended.
Spoon mounds of the mixture onto the baking tray, hollowing out the centres slightly.
Cook for 20-25 minutes until until dry and firm. Cool completely in the switched off oven with the door slightly open.
Whisk the cream until thick and spoon on top of the meringues. Divide the orange segments between the meringues, arranging them on top of the cream and sprinkle with grated chocolate.