4 egg whites
250g caster sugar
1 tsp vanilla extract
Whisk the egg whites until they reach soft peak. Gradually add the sugar and continue beating until the mixture becomes stiff and glossy. Fold in the vanilla. Place teaspoonsfull on to baking sheets, making an indent in the centre of each meringue - dont worry if they are imperfect - they will smooth out in the baking. Bake for 5 minutes at 180 degrees, then turn the oven down to 120. Continue to bake for 20 minutes. Cool on the tray.
Top with stiffly whipped cream and fresh fruit just before serving.
(the meringues can be kept for a few days in an airtight container)
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