Makes 12-18
The secret of meringues is to ensure the egg whites are completely free of yolk and are placed in a very clean bowl. Any fat or grease will prevent them from stiffening enough to “hold” the sugar. Cook the meringues at a very low temperature, then, if possible, turn off the oven and leave them to dry overnight.
4 egg whites
250g caster sugar
1 Preheat the oven to its lowest setting.
2 Place the whites in a large bowl and whisk until they are stiff and dry.
3 Whisk the sugar into the egg whites a spoonful at a time, ensuring each spoonful is well incorporated before adding another.
4 Spoon or pipe on to a baking tin lined with parchment paper.
5 Bake for 45-50 minutes or until dry to the touch. This will depend on the oven temperature and size of the meringues. Turn off the oven and allow the meringues to cool there.
6 Store in an airtight tin until required. Meringues will keep well for up to a month if well dried.