Meringue stacks

Set the oven temperature to 100 °C. On the back of a sheet of baking parchment, draw hearts measuring about 10 cm in height. You’ll need to make three hearts for each meringue stack. Grease the heart shapes and sprinkle them with flour. Beat the egg whites, vinegar and half the sugar until stiff peaks form. Gently fold in the rest of the sugar. Spread or pipe the mixture into the prepared heart shapes. You can use the remaining mixture to make ordinary meringues. (These make a delicious dessert mixed, for instance, with whipped cream and/or ice cream.) Bake at the centre of the oven for approximately 45 minutes. Leave to cool on a wire rack. Whip the cream with the jelly sugar and vanilla sugar until firm. Fold the berries and fromage frais into the cream. Sandwich the meringues with the filling just before serving. (If you want to assemble the stacks in advance, brush them with melted chocolate to prevent the filling from softening the meringue. If you use white chocolate, it won’t show.) Decorate the meringue stacks with some fruit or berries and dust with icing sugar.