Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.

In a food processor, add the cookies and blend them until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.

Add the cookie crumbs to the baking pan and press the cookie crumbs down with the bottom of a glass, so it’s well packed together and flattened out.

Bake it for 10 minutes. While it bakes, make the brownie batter.

In a bowl, sift together the flour, cornstarch and salt and set it aside.

Then add the eggs, and mix until incorporated. Once incorporated, continue giving them a good whisk for 1-2 minutes.

Then add the oil and vanilla extract and whisk it until combined.

Finally add the dry ingredients to the batter and gently whisk it together until combined.

Pour the batter into the prepared baking pan and smooth it out. Bake for about 30-35 minutes. Let it cool down completely before making the meringue.

In a mixing bowl of your stand mixer or hand mixer, add the egg whites and sugar. Place the bowl over a saucepan of simmering water, making sure the water does not touch the bowl. With the whisk attachment to your mixer, use it to constantly stir around the mixture until the sugar granules have melted together with the egg whites.

Take it off the heat and place it in your stand mixer, and immediately set it at the highest speed. Let it mix for 5-6 minutes until the bowl feels room temperature and the meringue creates stiff peaks. Then add the vanilla and whisk it in.

Remove the brownie from the pan and place it on a serving tray. Add the meringue on top of the cooled down brownie and give a torch with a kitchen blowtorch or put it under the oven broiler until just golden.