This failsafe meringue recipe uses just two ingredients to create light, crispy meringues that are perfect in Eton mess or dolloped with a little jam or chocolate sauce. Delicious!
- 12 egg whites
- 100g caster sugar
Whisk the egg whites until foamy. Keep whisking until soft peaks form, then gradually sprinkle in the sugar whilst still whisking.
Keep whisking until the egg whites are stiff, glossy and shiny. When you rub a little of the mix between your fingers, it should feel smooth.
Dollop the meringue in small blobs on a baking tray, or make one large meringue if you'd prefer. Bake at 160C for 30-60 minutes, depending on how large or small you made the meringues. To check if they're done, stick a cocktail stick in the centre. If it comes out clean, the meringue is cooked. If there is meringue stuck to the cocktail stick, pop them back in for at least another 5 minutes.