Meringues
4 large egg whites, at room temperature
115g caster sugar
115g icing sugar (I used berry flavoured icing sugar)
Preheat the oven to fan 100C or conventional 110C. Line 2 baking sheets with baking paper.
Tip the 4 egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
Turn the speed up and start to add the caster sugar, a spoon at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage. However, don’t over-beat. When ready, the mixture should be thick and glossy. Add 1 teaspoon Vanilla Essence and whisk in.
Sift one third of the icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy.
Scoop up a heaped spoonful of the mixture. Using another spoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer. Use a piping bag if you have one.
Bake for 1 1⁄2-1 3⁄4 hours in a fan oven, 1 1⁄4 hours in a conventional oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks.
Serve two meringues sandwiched together with whipped cream.
