Foolproof Meringues


Egg whites from 2 medium eggs

100g castor sugar

1 tsp white wine vinegar

Foolproof Meringues


  1. Cut a piece from the baking paper to fit a large baking tray.
  2. Pre-heat the oven to 125°C (110°C fan assisted, 230°F. Whip the egg whites until very stiff
  3. Add the sugar and vinegar and whisk again, until it’s almost as stiff as before
  4. Put generous dessert spoonfuls onto the lined baking tray (or pipe through a large nozzle)
  5. Bake for about 3 hours, depending on how chewy you like them (if you want them really white, you can bake them at an even lower temperature, but I prefer them with just a hint of ‘off white’ colour and slightly chewy centres).
  6. Remove from the oven, lift them off the liner, and cool on a rack
  7. Sandwich together in pairs with whipped cream or serve with strawberries or raspberries