Place the egg whites and vinegar into a very clean metal or glass bowl. Chefs tip: Any grease in your bowl, or rouge bits of yolk in the whites, can stop your egg whites whisking properly.
Using an electric whisk, whisk the egg whites they can hold a stiff peak as the whisk is removed. Gradually add the caster sugar and icing sugar a few spoons at a time, whisking on high for about a minute between additions as you go. Beat until incorporated. Press some meringue between your fingers to feel if all the sugar has dissolved into the egg whites. If the mixture is grainy keep whisking.
Cut a circle of baking paper just big enough to fit your Vortex basket. Remove the air fryer tray from the basket and place the baking paper circle on top, securing with a small bit of meringue.
Spoon the meringue into the baking paper and using a butter or palate knife form the meringue into a fat dome like shape. Smooth the sides, then use a teaspoon to create the fluted crown indents. Be sure not to make the crown too tall to ensure it doesn’t touch the air frying heating element.
Lower the air frying tray back into the basket and close the drawer.
Select bake and set the time to 15 minutes and time to 110° C. Press cancel, then select bake 95°C and bake for an additional 2 hours (you will need to reset the timer after 1 hour). Leave to cool in the Vortex Air Fryer.
Once the meringue is cooked and the outer shell is firm, place the meringue on a cake stand.
Whip the double cream and fold in a few squished raspberries and vanilla. Pile the cream onto the meringue, then finish with berries, a drizzle of honey and gold dust if using.
Meringue can be made in advance and stored in an airtight container for 2 days, or in the freezer for 1 month.
If using a vortex mini you will need to make two smaller meringues.