Ingredients

• 2 egg whites
• 4 oz caster sugar
• 2 sheets Bakewell parchment, to line the trays
•   melted fat, for greasing trays (alternative to parchment)
•   flour, for dusting trays (alternative to parchment)
• a few drops pink food colouring, for coloured meringues
• 2 level teaspoonfuls cocoa, for chocolate meringues

Method

1. Put the Bakewell parchment on to the baking trays, or grease the trays well with melted fat and dust with flour.
2. Beat the egg whites in a clean bowl, slowly at first, then faster as they begin to thicken. An electric mixer is ideal. The main secret of success is to achieve sufficient thickness — test by lifting the whisk out of the mixture; when the egg white clings and stands up in a straight peak with no bend, the sugar can be added.
3. Add 2 level tablespoonfuls of the measured sugar and beat very thoroughly into the egg whites until the original consistency is regained.
4. With a metal spoon, gently fold in the remaining sugar.
5. Take a teaspoonful of meringue and ease it off the spoon on to the baking sheet with a second teaspoon, leaving the surface with peaks. Repeat until all the meringue mixture is used.
6. Bake the meringues in a cool oven at about the lowest gas setting, 200°F or 100°C, for two and a half hours.
7. Cool on a wire tray and store in an airtight tin until ready to use or gift-wrap.

Notes