Preheat oven to 150°C and line 2 baking trays with baking paper.
Ensure the Thermomix bowl and butterfly are immaculately clean and dry before beginning.
Place egg whites and cream of tartar into the Thermomix bowl and whip 5 min/37°C/Butterfly/speed 3.
Whip 6 min/37°C/Butterfly/speed 3 while adding the sugar one teaspoon at a time, through hole in lid. Occasionally stop and scrape down sides of bowl.
Add cornflour, vanilla and salt and whip 1 min/37°C/Butterfly/speed 3.
Spoon out onto baking trays making 10 tall mini meringues. They will flatten slightly during baking.
Place into preheated oven and reduce heat to 120°C. Bake for 1 hour. Switch off oven and leave in the oven with the door slightly ajar to cool for at least 3 hours.
Serve with Lime Curd and Raspberry Coulis. Whipped cream optional.