Makes 18 x 3.5 cm rounds
100g egg white, at room temperature
160g icing sugar, sifted
Beating the egg white:
1.Preheat the oven to 90C (you want your oven at this low a temperature
because you are essentially dehydrating the meringue rather than baking it).
Line a large, heavy-based baking tray with a silicone baking mat or baking paper.
2.Place the egg white in the bowl of an electric mixer fitted with a whisk attachment.
Add 1 heaped tablespoon of the icing sugar.
3.Whisk the whites until the mixture holds “soft peaks”. You should still be able to
make out bubbles in the mixture.
4.Add the remaining icing sugar. Continue whisking at high speed until the meringue
is shiny and holds “firm peaks” also called a “bird’s beak”.
5.The meringue is now ready to use. Pipe or spoon desired shapes onto the
6.Bake for 1 hr 45 mins (for 3.5cm rounds) or until crisp and dry (but you don’t want
them to turn pinky brown). You will need to bake larger or high meringues for longer.
Remove from the oven and cool on the tray.