• 2 egg whites
• 100g sugar I used 50g of soft brown and 50g of granulated for a darker meringue but using all white will make your classic white meringue.
• Fillings of your choice.

Method

1. Put the egg whites into a clean dry mixing bowl and whisk until soft peaks are formed, this will take a couple of minutes.
2. Add 1 tablespoon of the sugar and re-whisk until peaks are formed again.
3. Slowly add the remaining sugar a tablespoon at at time and whisk on low until the mixture is thick, smooth and glossy.
4. line a large baking tray with greaseproof paper/baking paper/parchment paper. Top tip, hold the paper in place with a little of your meringue mixture.
5. Spacing well apart drop dollops of your mixture on to the paper.
6. Using the back of a spoon, gently press into the centre then swirl outwards, this should create a nest.
7. You could also pipe your meringue into a swirl and fill with cream.
8. Place in a pre heated oven 140’c, 225’f, gas Mark 1-2 for 50 minutes.
9. After 50 minutes…if you like your meringues chewy then remove from oven and allow to cool.
10. If you prefer your meringues more firm, turn your oven off and allow to cool completely before removing.
11. Serve with, fruit, cream, ice cream or whatever your preferred combination is.
12. Enjoy..

I am not very artistic but I appear to have created a wee birdie…..