Meringues

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• Step 1

  Make sure you preheat your oven to gas mark 1

  Now, you need to separate the egg yolks from the egg whites and dispose of the yolks. In a bowl, whisk the egg whites until they're fluffy and make stiff peaks

• Step 2

  Gradually start to add the caster sugar, mixing as you go. You should have a very thick white mixture at the end of this

• Step 3

  Now start to gradually fold in the icing sugar, I like to do this about a quarter at a time. At this point, you should be able to hold the bowl upside down without the mixture falling out (though for the less daring, just test it with a spoon)

• Step 4

  Now you need to get it on your baking tray. You will have to use a baking sheet or cake cases like I do, else the meringues will stick to the tray. You cannot grease the tray with butter as the butter will react with the meringue, and foilf/grease proof paper often stick. You can make small individual meringues or perhaps even large ones for pavlovas

• Step 5

  Bake for approximately an hour and a half to an hour and three-quarters until the meringues are a pale cream colour and sound crisp when tapped from underneath. leave to cool before serving, i recommend with cream and fruit.

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