Ingredients:

3 large egg whites
175 grams caster sugar
1 salt (pinch)

Step 1:

Heat the oven to 140C (gas mark 1). Line two baking trays with greaseproof paper.
Prepare your piping bag. (if using one)

Step 2:

Separate 3 large egg whites and measure your sugar.

Step 3:

Place the egg whites and a pinch of salt in the bowl of an electric mixer with a whisk attachment. Whisk on a low speed for 1 minute, then increase the speed to medium and whisk for another 2-3 minutes, or until the egg whites form stiff peaks.

Step 4:

If you lift the whisk attachment out of the bowl, the mixture should look fluffy and cling to them, while the peaks remain stiff and moist-looking. This will take longer if doing by hand or using a hand held mixer. Then, while continuing to whisk, gradually add the sugar a tablespoon at a time, until the mixture is stiff and glossy - this may take 5-10 minutes.

Step 5:

I'm using a piping bag to pipe the meringue mixture onto my tray if you do not have a piping bag you can Use a large metal spoon to place it on to the prepared baking trays.

Step 6:

Bake for 60 minutes, or until the meringues are pale and dry. Turn off the oven and allow the meringues to cool in the oven with the door slightly open.