Never Fail Meringues

Easy dessert donated by Rosita Rosenberg

1. 1

   Cover 2 baking trays with baking parchment. Put egg whites in a deep bowl and a pinch of salt. Whisk egg whites until stiff and dry. Fold in the granulated sugar, then whisk again until the mixture regains its former stiffness. Fold in the caster sugar and whisk yet again until the mixture regains former stiffness.
   Pipe or spoon the mixture in small heaps on a baking parchment. Bake at the lowest temperature you can without the oven going off. Remove when firm and crisp - with meringues remining crisp - this usually takes 3-4 hours.
   Place on a wire tray until cold, then they can be stored for several weeks in an airtight container. When ready to use whip some doble cream and sandwich the halves together.