MASTERCLASS
A little masterclass on how to make meringue. Egg whites must be room temperature, a couple of days old, preferrably not absolutely newly laid.

Egg whites must be weighed so that you can work out your sugar quantity. Simply double weight of the egg white in sugar.
The whites need to be whisked to foamy stage before adding sugar. If you add your sugar too soon, you will find that the whites become runny and you will have to start all over again.

Into a pre heated oven 120°C for about 25 - 30 minutes, turn oven down to 100°C or below.

7 guests
1 hour