Time1 hour 45 minutes
Makes8 small
Heat110°C / 230°F
Method
- 1
Heat the oven to 110°C / 230°F and line a tray.
- 2
Whisk whites in a grease-free bowl to soft peaks.
- 3
Add sugar gradually, whisking until glossy and the mixture holds firm peaks.
- 4
Spoon onto the tray, bake about 75 minutes, then cool in the switched-off oven.
What to look for
Use the cues, not only the clock.
Rub a little mixture between clean fingers; it should feel mostly smooth, not gritty.
Finished meringues lift from the paper and feel dry outside.
If it goes wrong
No volume: yolk or grease may have contaminated the bowl.
Weeping: sugar was added too quickly, humidity is high or the foam was under-whisked.