Here is how to make the perfect meringue!

4 egg whites (medium, each weighing 30g)

225g caster sugar

Possible additions- cinnamon, lavender, hazelnuts- chopped

We added cinnamon and 6 drops of Saffron milk masala drops

For the filling: Lightly whipped double cream, 6 drops of Saffron milk masala drops and a tablespoon of brandy

To make the meringues

  1. Preheat oven to 110C
  2. Line a baking sheet with a non-stick parchment
  3. Whisk the egg whites until stiff and dry
  4. Add a table spoon of sugar for each egg white and whisk after each addition until stiff
  5. Add half the remaining sugar and whisk in, localised whisking, will turn shiny and glossy
  6. Add the rest of the sugar and gently fold in
  7. Pipe mixture onto the baking sheet
  8. Bake for 35 minutes until the meringues lift off easily of the paper
  9. Leave to cool and then decorate with the whipped cream and fruit (we served ours on a bed of orange segment and pomegranate
  10. We also decorated them with edible glitter and melted chocolate


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