Meringues are a delicious summery dessert. Many of our students find them tricky, but once you find the right recipe, you can create them again and again with no issues. You can also try various additions, such as dried lavender flowers, ground cinnamon or even nuts

4 egg whites (medium, each weighing 30g)

225g caster sugar

A few drops of rose water

Serve with: Lightly whipped double cream, chipped mint and fresh strawberries and a drizzle of rose syrup

Preheat oven to 110C

Line a baking sheet with a non-stick parchment

Whisk the egg whites until stiff and dry

Add a table spoon of sugar for each egg white and whisk after each addition until stiff

Add half the remaining sugar and whisk in, localised whisking, this will turn the mixture shiny and glossy

Add the rest of the sugar  and rose water and gently fold in

Pop mixture onto the baking sheet, into a desired shapes

Bake for 50 minutes until the meringues lift off easily of the paper (that is for small ones, like ours on the photo)

Leave to cool and then decorate with the whipped cream and fruit