Meringues
You'll Need
2 Egg Whites (This will make 4 good size meringues)
100g Caster Sugar, Sieved
A Tiny Pinch of Salt
1 tsp. Natural Vanilla Paste
Food Colouring Gel (Optional)
To make more, simply work to 50g caster sugar per egg whites
To Make
Start by whisking the egg whites to stiff peaks with the pinch of salt at a medium to high speed.
Whilst still whisking, add the sugar very slowly. The easiest way is to add a tablespoon at a time. Then add the vanilla.
Once all of the sugar is added, whisk for another 5 minutes or so - you want the sugar to be fully combined. It will look glossy and sleek once ready and if you rub a small amount in your fingers, it should feel smooth. If it feels gritty, keep mixing.
Spoon or pipe into four mounds onto baking trays lined with baking paper. You can use a small amount of the mixture to stick the paper to the tray.
If using colouring, put three to four drops of the gel on each meringue and swirl round with a cocktail stick (or if you want an uniform colour, add whilst in the mixer).
In a pre-heated oven (120c) slide the trays in and bake for about an hour. Switch the oven off, and leave inside for another hour. Remove and cool on a wire rack.