Snowy white and crisp, meringues are always popular at tea time or in a large variety of desserts.
Sandwich small ones together with whipped Double Cream, or Brandy Cream or crush and fold in some whipped cream, place in glasses, top with berries, or a fruit fool, and trickle a fruit sauce over the top.

• 6 egg whites
• a pinch of cream of tartar or a few
• drops of lemon juice
• a pinch of salt
• 360g (12oz) caster sugar, divided in half, and sifted

You will need two small baking trays lined with baking parchment.

Preheat oven to 150C/300F/M2.

Put the sugar in a measuring (or similar shaped) jug for easy pouring.

Before you begin to whisk the whites, add the cream of tartar, lemon juice and salt.

When the whites are foamy and bubbly, add half the sugar, pouring in a steady stream but not taking too long, while continuing to whisk to firm peak stage.

Gradually fold in the rest of the sugar with a spatula.

Using two spoons, drop the mix in small, equal sized balls onto the baking sheets.

Dip your finger in cold water and smooth down any little tails which might otherwise darken in the oven.

Bake for 15 minutes on a low shelf. Before the meringues colour, open the oven door and turn off the heat.

After 10 minutes, shut the door, turn the oven on to 50C/150F/LOW to dry them out for an hour. Turn off and leave in
the oven for 3-4 hours.

Peel meringues off the paper. If they are stuck rub them gently beneath the paper with a damp cloth - this will release them.

Store in an airtight tin, where they will keep for months.