Classic Meringue

Preheat the oven to 120º C. Beat the egg whites in a bowl until they have stiff peaks. While still beating, slowly add the icing sugar bit by bit. Beat until the mixture is shiny, firm and creamy, with all sugar granules dissolved if you’ve used caster sugar. Spoon the mixture into a piping bag and pipe the meringues out onto a baking tray previously lined with baking paper or greased with butter. Place in the oven and bake for about 75 min. Turn off the heat and leave to cool inside for a crunchier, drier texture inside. 

Tip: To give your meringues some colour, add some food colouring. And for a touch of vanilla, add some vanilla extract to taste.