Toasted flaked or chopped almonds
Preparation
Weigh your sugar according to how many egg whites you have (I always use brown caster sugar).
Prepare your baking tin by greasing it and sprinkling it slightly with flour. Alternatively you can use grease proof paper. If you are making a large dessert meringue, use a plate to mark a circle on the grease proof paper. You can cut the circle/s and use again.
1. Whip the egg whites until they form stiff peaks.
2. Add a couple of spoons of the sugar and continue whipping to integrate sugar into egg whites. Add the remaining sugar and continue mixing.
3. For small meringues, spoon out one coffee spoon of mixture per meringue onto the baking tray. For a large desert meringue spoon the mixture into the circle marked on your paper and spread out evenly.
4. Bake at a low heat at 140/150C for one hour. Then turn off oven and leave to cool (or remove if you need the oven.)
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