A great way to use up leftover egg whites, meringue is easy to make and is a lovely dessert served very simply with poached fruit and whipped cream. It’s also a wonderful topping for sweet tarts. A word of warning: you must make sure your utensils are very clean, as a tiny trace of grease will make the meringue flop. Try not to whip it in a plastic bowl, as those can trap particles of grease – use glass or steel instead.
2 egg whites
½ tsp cream of tartar
pinch of sea salt
100g caster sugar
Preheat the oven to 100°C/fan 80°C/gas mark ¼. Line a baking tray with baking parchment.
Whisk the egg whites, cream of tartar and salt using an electric whisk, gradually incorporating the caster sugar. It will become smooth and glossy, holding its shape.
Spoon the meringue into a piping bag fitted with a fluted nozzle, then pipe the meringue on to the prepared baking tray in six 9cm discs.
Bake for a good 2 hours, or until crisp and firm. Allow to cool completely on the tray before serving.