Makes 12 meringues

Ingredients

● 2 egg whites
● 1/8 tsp cream of tartar
● 100g caster sugar

Method

● In a small bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

● Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form.

● Place mixture in a piping bag with plain nozzle or heavy-duty re-sealable plastic bag with a small hole cut in the corner.

● On parchment-lined baking sheets, pipe meringue into a 7cm log. Pipe two 2½ cm balls on opposite sides of each end of the log. Repeat with remaining meringue.

● Bake at 100°C for 1-1½ hours or until firm.

● Remove to wire racks.

● Store in an airtight container.