Makes 20 meringues. For this you will need:
- 1 Eggman egg separator
- 6 medium eggs
- 12 ounces of caster sugar (340 g)
Preheat your oven to 150 degrees celsius (adjust for fan-assisted ovens – check your manufacturers instructions). Crack an egg into a bowl and use the Eggman to separate the yolk from the white. Place the yolk into another bowl/container for use later (see our Egg Yolk Recipes). Repeat for the other 5 eggs until you have a bowlful of egg whites.
Whisk the egg whites until you get soft peaks. Now add a third of the sugar (4 ounces / 115 g) and whisk some more. Add another third of the sugar (4 ounces / 115 g), whisking well until you are left with stiff peaks (you should be able to turn the bowl upside down without anything falling out!). Next, using a metal spoon, fold in the rest of the sugar.
Prepare two baking trays lined with non-stick paper and spoon out 20 portions of the mixture. Bake for 15 minutes and then turn the heat down to 110 degrees celsius and bake for between 2 and 3 hours. If they’re crisp and dry, they’re done!
Goes well with strawberries and clotted cream! Delicious!