Meringue is the backbone of so many traditional British desserts, especially summer puddings. They are so quick, easy and cheap to make, plus they keep well in an airtight box so always make plenty.
Add cream and fresh summer berries for a favourite summer recipe – a Fresh Berry Pavlova or smash it up a little for a traditional Eton Mess.
120°C/ 250°F/gas ¼To make the meringue: whisk the egg whites until quite stiff, whilst still whisking, add the sugar a little at a time. Continue until all the sugar is used up. Then carefully fold in the remaining meringue ingredients using a large metal tablespoon.
Grease a baking sheet and cover with baking paper. Spread the meringue into a dinner plate sized, large circle or several smaller if you want individual meringues. Place in the preheated oven for 2 hours. Turn the oven off and leave the meringue for another 30 minutes.
Remove from the oven and leave to cool before using, or wrap carefully in greaseproof paper and store in an airtight box.