Perfect Meringues

Perfect Meringues

Makes 16 meringues, preparation 20 minutes

Crunchy on the outside and chewy on the inside - you can't beat a good meringue!

Ingredients:

• 3 large Free Range egg whites
• 150g golden caster sugar

Method:

1. Preheat the oven to 140C/275F/Gas 1. Line two flat baking sheets with baking parchment.
2. Separate the eggs into a clean, large metal or glass bowl, discarding the yolks and being careful not to get any shell into your whites.
3. Using an electric hand whisk, whisk the whites until stiff peaks form when the whisk is removed.
4. Add one tablespoon of the sugar to the egg whites, and continue to whisk until the mixture returns to stiff peaks. Add the sugar one tablespoon at a time until it has all been used, and the meringue is thick and glossy.
5. Using two dessertspoons, scoop 16 oblong meringues onto the baking paper, leaving plenty of space between them.
6. Bake for an hour until the meringues are pale, golden-brown, crisp and lift away easily from the baking paper. Open the oven door slightly and leave the meringues to cool in the oven.