2 large egg whites
110g white caster sugar
baking parchment
Meringues can be kept in an airtight tin or plastic container and freeze well.
Set the oven to 150°
Separate eggs and place in a large bowl and with an electric whisk, begin whisking slowly for about 2 minutes until the whites are foamy.
Increase the speed to medium for another minute then on high till the egg whites are at the stiff peak stage and look like chunks of snow
Continue whisking on high and add the sugar in tablepoons while whisking until all the sugar is in and the mixture is glossy. Don’t overwhisk - as soon as the mixture is like this stop!
Pipe hearts like I did using a nozzles and plastic bag or
Put 10 blobs on a baking tray lined with baking parchment.
Switch the oven from 150° to 140° and put the baking tray on the centre shelf for exactly 30 minutes. Then turn the oven off; DO NOT OPEN THE DOOR, and leave for 4 hours.
Or make them into nests and fill with strawberries or something equally romantic.
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