Preparation
Line a flat tray with some baking paper and lightly grease with cooking spray
Separate the egg whites from the yolks and beak until soft peaks form
Add the sugar and cream of tartar slowly while beating for 10 minutes.
Scoop the mixture and place on the tray in circles with a spatula
Bake at 100˚C/80˚C fan/gas mark ¼ for two hours. Turn off the oven and leave the meringues to cool completely in the oven with the door slightly ajar.
Mix the yoghurt, vanilla and icing sugar.
Top with the yoghurt mixture and the blueberries.