- 4 egg whites
- 200g /7oz caster sugar
- Extra caster sugar for dusting
These are easy – and will keep for 2 weeks in an airtight container! You must use a metal spoon! This is Mrs Beeton at her best! I dare you to hold of the bowl over your head…
Set the oven to 110c or 225f
Line a baking sheet with greaseproof paper or non-stick baking parchment.
Combine the egg whites and salt in a large mixing bowl and whisk until the whites are very stiff and standing in points. Gradually add half the caster sugar, 1 tbsp at a time, whisking well after each spoonful until the meringue is stiff. Make sure the sugar is thoroughly mixed otherwise it will spoil the appearance and make it difficult to remove from the paper.
When half the sugar has been whisked in, sprinkle the rest over the mixture and using a metal spoon, fold it in very lightly.
Put the mixture into a piping bag fitted with a large nozzle and pipe into rounds onto the paper. Now dust the meringues lightly with caster sugar then dry off in the oven for 3-4 hours until they are firm, crisp and white.