Meringues

There is something incredibly tasty about the simple combination of sugar and egg whites, that one would never guess. The crispy outside hides a deliciously soft, chewy centre which is sweet and scrumptious! This recipe is from Mary Berry's 'Aga Book' and, I have to say, does work very well in the aga, although a normal oven on a low heat should suffice.

Method:

1. Preheat the oven to 140 degrees celsius

2. Line a baking tray with greaseproof paper

3. Whisk the egg whites until they form stiff peaks

4. Add the caster sugar a spoonful at a time, stirring well

5. Using two dessert spoons, spoon the mixture out onto the lined tray

6. Dust with demerara sugar

7. Bake in the oven for 1-2 and a 1/2 hours, until the meringues are dry, firm and will lift easily off the tray

8. Whip the cream until thick

9. Sandwich the meringues together in pairs with cream and serve, perhaps with some dark chocolate sauce (Click on below button for recipe)