Meringues

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.

Method

Preheat the oven to its lowest setting.
Place the whites in a large bowl and whisk until they are stiff and dry.
Whisk the sugar into the egg whites a spoonful at a time, ensuring each spoonful is well incorporated before adding another.
Spoon or pipe on to a baking tin lined with parchment paper.
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.
Store in an airtight tin until required. Meringues will keep well for up to a month if well dried.