Meringue

Ingredients

3 large, organic egg whites
175g white caster sugar
1/2 tsp vanilla extract

1. Preheat the oven to 140°C/fan120°C/gas 1. In a large, grease-free mixing bowl, whisk the egg whites to soft peaks. While continuously whisking, slowly add the caster sugar – 1 tablespoon at a time – until you have a stiff, glossy meringue mixture. Whisk in the vanilla extract until combined.

2. Line a baking tray with baking paper, fixing it in place with a tiny blob of meringue in each corner. Using a metal spoon, place 6 craggy dollops of meringue on the baking paper, well spaced apart.

3. Bake for 1 1/4 hours for mallowy centres, or 1 1/2 hours if you prefer crisper meringues. Peel off the baking paper, then transfer the mallowy meringues to a wire rack to cool, or leave the crisp ones in the turned-off oven for at least 4 hours to cool slowly, then transfer to a wire rack.