Meringues make a delicous sweet snack at any time of the day, with there sweet crisp
shells. To cook meringues you slowly dry them out in the oven.
Prep: 10 minutes
Cook: 2 hours
4 egg whites
200g caster sugar
Preheat an oven on its lowest setting 130C fan/ 140C conv./ gas mark 1. Line
to baking trays with baking paper.
Meringues: Place the eggs in a clean bowl (not plastic). Whisk the
egg whites with an electric whisk on a medium speed until they from fluffy peaks.
Add the caster sugar slowly, a tablespoon at a time and whisk on a high speed until
well incorporated. The sugar should be dissolved and the mixture should be thick and
glossy when ready. (do not over whisk).
To Cook: Place generous spoonfuls of the meringue mixture on the
tray leaving spaces between each one. Place the meringues in the preheated oven and
leave them to cook for 1 hour, until crisp. Turn the oven off and leave to cool in
the oven for 2-4 hours or overnight. The merignues should be dry and crisp when
ready. Store the meringues in an airtight container in a cool place.