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Meringue Recipe

This divine Mediterranean meringue recipe is really quick and easy. The left over egg yolks can be used to make one of our delicious

Ice cream recipes .

These sweets are amazingly versatile, they can be sandwiched together with whipped cream, served on their own drizzled with our gorgeous
Butterscotch Sauce or create your own sundae with meringue, ice cream and fresh fruit.
They can be stored in an airtight container for 3 - 4 weeks, but ours never last that long, and are a great standby as an emergency dessert.

Ingredients for 12 meringues

4 Egg Whites
8 Rounded Tablespoons Caster Sugar

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Method

Preheat Oven to 100C/Gas Mark1
Whisk the egg whites with an electric hand mixer or with the whisk attachment of a food processor , until the mixture forms soft peaks.
While continuing whisking, add the sugar gradually, spoon by spoon and continue whisking until reasonably stiff peaks form.
Using a dessert spoon, scoop 12 blobs of the mixture onto a baking sheet covered with oiled greaseproof paper or foil.
Make sure that you leave about an inch gap between each one.
Bake for 3 1/2 - 4 Hours on the middle shelf, until they are pale golden brown and crispy on the outside.
Once cold, remove from foil/paper and store in air-tight container.