- Meringues are made by gradually mixing castor sugar into beaten egg whites.
- For hard meringues (macaroons) use 1 large egg white to 50g sugar.
- For soft meringues (tarts and puddings) use 1 large egg white to 25g sugar.
Eggs should be at room temperature and utensils should be clean and dry.
Whisk large egg whites in a clean bowl until very thick.
Gradually whisk in the castor sugar and beat until stiff.
Bake on a low heat, about 150°C, near the top of the oven.