In a large bowl (not plastic) beat egg whites until soft peaks form. Gradually, add Chelsea Caster Sugar very slowly. The mixture should be getting thick with each addition. The whole sugar adding process should take at least 10 minutes. Beat in the essence, vinegar and cornflour.
Put half of the mixture into a separate bowl and, using a few drops of food colouring, colour one bowl pink and the other blue. Spoon mixture out into little 'blobs' onto a baking paper covered tray. Bake in a low 110°C - 120°C oven for 45 minutes.
The meringues should lift off the paper easily.
Cool on a wire rack and jam together with whipped cream, when cold.
Tip: For a dairy free alternative omit the cream and instead drizzle with berry sauce (blitz fresh or frozen berries with a little icing sugar in a food processor). Pour onto meringues just before serving, garnish with extra berries. The fruit will complement the sweetness of the meringues.