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.

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