The Ultimate Meringue recipe

In a large glass mixing bowl, add egg whites. Using a hand or electric beater, beat them at medium speed until the egg whites turn into a fluffy white cloud and stiff peaks are formed.

Now increase the speed of the electric mixer and start adding caster sugar slowly, almost one tablespoon at a time, while the mixer is running.

Stop the mixer and scrape the sides of the bowl. Continue to beat the mixture for 10 to 20 seconds or until the mixture is glossy and thick. Don’t overbeat it.

Stop the beater. Sift in icing sugar and start adding about a tablespoon of it to the mixture. Using a rubber spatula, gently fold the mixture. Continue adding icing sugar until you have used up all of it.

Prepare the baking tray by lining it with parchment paper and two baking sheets.

Using a tablespoon, scoop the mixture and place it onto the baking sheet.

Place the baking tray in a preheated oven at 230-degree f and bake for about one and a half hours or until the meringues are crisp and get a golden color.

Take the tray out of the oven and transfer the meringue to a cooling rack. Enjoy!