Add <quantity>90<unit>g</unit></quantity> of egg whites to a stand mixer bowl and whisk on medium speed until soft peaks form

Add <quantity>105<unit>g</unit></quantity> of sugar in batches, whisking until firm peaks are formed

Sieve <quantity>1<unit>g</unit></quantity> of dried tasmanian pepper leaf and <quantity>6<unit>g</unit></quantity> of cornstarch into the egg whites

Combine <quantity>½<unit>tsp</unit></quantity> of vinegar with <quantity>1<unit>g</unit></quantity> of vanilla paste and add to the egg whites. Fold in, taking care not to over mix

Preheat the oven to <temperature>150<unit>°C</unit></temperature>

Grease <quantity>6</quantity> small ring molds with baking spray and place them on a tray lined with a silicone mat

Fill the ring molds with the whiped egg whites and level them with an offset spatula. Carefully remove the molds

Reduce the oven temperature to <temperature>130<unit>°C</unit></temperature> and place the meringues in. Bake for 55m until dry but not completely baked

Reduce the oven temperature to <temperature>120<unit>°C</unit></temperature> and bake the meringues for another 10m until fully cooked and dry

Turn off the oven heat and let the meringues cool in the oven before removing

Plate the meringues. The tasmanian pepper meringue is ready

Enjoy it as it is or serve with your choice of creams and jams!