There's something magical about meringues: they look impressive, taste brilliant and are deceptively easy to make if you've got an electric whisk. Our kids love to make them and often add different flavourings, but they all agree that the original version is best. Serve on their own or, our favourite, with whipped double cream with a couple of tablespoons of icing and some fruit. Yum.
2 egg whites
100g caster sugar
Whatever toppings you would like (eg. double cream, berries etc)
1. Pre-heat the oven to 140c (120c fan/gas mark 1) and line a large baking tray with greaseproof paper or silicone sheet.
2. Put the egg whites into a big, clean bowl and use an electric whisk to mix for several minutes. You need keep going until the mixture is frothy and makes soft peaks.
3. Add the sugar bit by bit, a couple of spoons at a time. The mixture will start to make soft, shiny peaks and it's ready when you can turn the bowl upside down and it stays where it is and doesn't drop.
4. Dollop the mixture onto the baking tray in a few piles (six to eight, depending on how large you'd like them), leaving space between them as they will grow as they cook.
5. Bake for around an hour. They will be ready when they're crisp and come away from the sheet without sticking. Cool on the tray for a couple of minutes, then move to a wire rack to cool completely.
6. Top as you like. We like to whip double cream with a couple of tablespoons of icing sugar and serve with whatever fruit we have around.
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