Preheat oven to 120°C.Line a baking tray with non-stick
baking paper. Draw 12 evenly spaced circles in pencil on the paper around
a 6-cm tumbler.
Place egg whites in a clean, dry mixing bowl. Add cream of tartar. Whisk
at top speed until thick. Add sugar slowly, whisking at top speed. Fold in
half the cornflour using a spatula.
Place a large star nozzle in a large piping bag. Spoon meringue mixture
into bag.
Starting at centre of one circle and holding pipe at right angles, pipe
meringue in a spiral to fill circle; pipe a ring around top of edge. Repeat
to make 12 baskets. Reduce oven to 110°C; bake for 1 to 1 1/2 hours, until
firm and crisp.
