The basis of every good pavlova, macaroon and selected cakes and pie, the Meringue can be tricky but well worth the effort!
Method
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Preheat oven to 125 degrees.
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Whip egg whites and vanilla extract on a high speed in your electric mixer in a perfectly clean, ideally metal bowl until soft peaks form.
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Slowly add caster sugar as you whip.
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Spoon onto a tray lined with baking paper and bake in a preheated oven for 2 hours for a whole large meringue/pavlova or 1 hour for baby cute ones.
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Once baked, turn off oven and allow to cool completely in oven with door ajar. Opening the door can cause the meringue to crack and deflate, making a chewy mess instead of a light, fluffy cloud!
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Meringue are not suitable to freeze.
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Top with cream and berries for a gorgeous pav.
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Add a small amount of food colouring for small coloured meringue kisses
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Pipe basket shapes onto the baking tray and fill with berries, cream, custard or warm fruit
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Use as a topping for tarts and pies
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Dip in chocolate and roll in coconut
