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Makes: 6 large or 12 small meringues
Prep time: 10 minutes
Cooling time: 1 hour

Some make meringues with cider vinegar and cream of tartar to stabilise the mix, but I like to make them the classic way with simply eggs and sugar. Golden caster sugar will make a slightly golden hued meringue that looks super.

4 large free-range egg whites
200g golden caster sugar

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Preheat the oven to 140°C/gas 1. Separate the egg whites and whisk with an electric mixer until firm and beginning to hold their peaks. Then gradually whisk in the sugar, one tablespoon at a time, patiently whipping until you have a stiff, shiny meringue.

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Line two baking sheets with greaseproof paper.

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Spoon (or pipe if you’re feeling a bit retro) dollops of the meringue mixture, about 2 dessertspoonfuls per meringue – on to the sheets and spread out to make 8-10 cm diameter blobs.

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Shape the tops into swirls and peaks. Make sure you leave some space between the meringues because they will puff up a little while they cook.

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Cook for 45 minutes to 1 hour. When ready, they should be dry on the outside and still feel a little soft on the inside. Once out of the oven, leave them until completely cold before you try to move them as they are fragile and may shatter.