Meringues

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Brush a large baking sheet with oil. Cover with a double thickness of greaseproof or non stick baking paper.

Step 2

Put egg whites into a clean dry bowl. Beat until stiff and peaky.

Step 3

Add half of the caster sugar.

Step 4

Continue beating until meringue is shiny and stands in firm peaks.

Step 5

Add the remaining caster sugar. Beat until meringue is very stiff and silky looking and texture is fairly close. Gently fold in granulated sugar.

Step 6

Pipe or spoon 16 rounds or ovals on to prepared sheet.

Step 7

Bake at 110⁰ for 2½ hours or until crisp and firm.

Step 8

Transfer to a cooling rack and leave until Cold.