Meringues

Method

1 Put the egg whites and sugar in a large bowl. Make sure it's spotlessly clean as even a trace of grease can prevent the egg whites from whisking up properly. Sit the bowl over a pan of very gently simmering water, making sure the base of the bowl doesn't touch the water. Use a wooden spoon to stir the mixture until the sugar has dissolved and the egg white is warm to the touch - about 10min.

2 Remove the bowl from the heat and sit it on a tea-towel on the work surface to prevent it slipping about. Use an electric whisk to beat the egg whites until the mixture is cold, glossy and stands in stiff, shiny peaks when the whisk is lifted from the bowl. This will take a good 15min - any less and the meringue won't hold its shape in the oven.

3 Preheat the oven to 170ºC (150ºC fan oven) mark 3. Cover one large baking sheet with nonstick baking parchment or a silicone mat. To shape the meringues, hold one large dessertspoon in each hand and take a scoop of mixture. With the other spoon, scrape it against the first spoon to lift the mixture off. Repeat twice more to make a rough oval shape, then push onto the lined baking sheet. Repeat to use up all the mixture - you should end up with 12 meringues. Bake for 15min, then turn off the heat and leave the meringues in the oven to dry out overnight.


COOK'S TIP
If you're using a freestanding mixer with whisk attachment, put the bowl of the mixer over a pan of gently simmering water as in step one. Dry the base of the bowl, then return it to the mixer stand and whisk everything together.