Ingredients:
4 egg whites (preferably use eggs straight from the fridge)
1 1/4 cups caster sugar
Method:
In a large, clean bowl, whisk the egg whites until they are stiff. Gradually add half the sugar, whisking well after each addition.
Lightly fold in the remaining sugar, using a metal spoon.
Pipe 30 small rounds of the meringue onto baking trays lined with nonstick baking paper and bake for 2 1/2 - 3 hours, until crisp.
Remove from the oven, allow to cool on the baking trays, then store in an airtight container until ready to serve/fill. The meringues should keep fresh for up to three weeks.
Serve plain, or if you prefer, sandwich them together with cream and serve immediately.
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