Meringues

Leftover egg whites - always useful and freeze well.

Cake tin needed

Baking sheet

Ingredients

2 egg whites

110g (4oz) sugar

Preheat the oven to 120 ° C.

Line the baking sheet with baking parchment.

Whisk the egg whites until soft peaks form.

Add sugar a tablespoon at the time until stiff peaks form and the meringue is glossy.

Transfer into piping bag with a star nozzle and pipe small blobs onto a baking tray.

Bake for about 1 hour for mini ones (or 2 hrs for medium size) until completely dried out and crisp.

Leave to cool on baking sheet.

Transfer to plastic container.

They freeze well.