Swiss Meringue

Place the egg whites in a bowl set over a pan of boiling water, making sure that the bottom of the bowl doesn’t touch the water. 

Heat the mixture until the sugar has dissolved and is at about blood temperature. Don’t allow it to get too hot as the eggs will begin to cook.  

Transfer the egg whites to a mixer bowl and whisk on the highest setting until thick and glossy  

Pipe or spoon onto lined trays and bake at 120ºC. The length of time will depend on the size and how gooey you like the middle! For small meringues, they will take about 20 minutes.  

You can also add your own touch, for example chopped pistachios, crystallised flowers, a dusting of cocoa powder to name a few.