Easy, Faithful Merringue

After being super daunted about making meringues, and trying a few different recipes, this is by far the best that comes out perfect every time.

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   1) Pre heat the oven to 140/275 gas mark 1, line a large flat baking sheet
   
   2) Whisk the egg whites in a super clean dry bowl until stiff and glossy
   
   3) Add the sugar one heaped spoonful at a time, whisking well between each one.
   
   4) Spoon the mix into a piping bag and pipe the desired shapes onto the baking sheet, leaving at least 2cm between each one. Bake in the centre of the oven for 1 1/2 - 2 hours. Check by lifting one of the meringues and tapping the bottom, it should feel dry and sound hollow.
   
   5) When done leave the oven door slightly ajar and leave to cool completely in the oven.
   
   
   You can use two large spoons to shape meringue halves, or pipe small swirls, you can add some food colouring gel and add a little extra flavouring by using dry vanilla powder etc. When the halves are done, cover the flat edge with melted chocolate and fill with cream. I also use this recipe to make eaton mess, or meringue topped cupcakes etc.