Ingredients 2 egg whites 4 oz (115 g) of caster sugar pinch of cream of tartar (if copper bowl not available) 1 tsp of vanilla essence
Method 1 Preheat the oven to 200°F (95°C) and line a baking tray with greaseproof paper. 2 Place the egg whites into a very clean copper or glass bowl. Begin to whisk the egg whites with an electric mixer on a medium speed until they become foamy. Add a pinch of cream of tartar if using any type of bowl other than copper. 3 Carry on whisking at a slightly higher speed until soft peaks are formed. 4 Add 2 tablespoons of sugar, one at a time, whilst continuing to whisk. 5 Continue to whisk until stiff peaks form and hold. 6 Pour the remaining sugar into the bowl, add the vanilla essence and carefully fold into the egg whites, turning the mixture over and over. 7 Put the meringue mixture into a piping bag and pipe out meringue nest shapes onto the greaseproof paper. 8 Bake the meringue nests for 3 - 4 hours or until they become firm to the touch and dry. They should not turn brown in colour. Turn the heat off in the oven and allow the meringues to sit inside the oven until the oven is cool. 9 Serve with fresh fruit as a filling.