Meringue

Meringue - notoriously difficult to spell. For me at least. And, or so I thought until a few days ago, to make: but it turns out that it's pretty easy to make lovely meringue. You'll need a good electric whisk, though. And an oven that can go down to low temperatures.

Meringue
Prep time: 30 minutes
Serves: 12
Cooking temp: gas mark 1/4, 110C
Cooking time: 1 hour thirty minutes

Ingredients
4 large eggs
115g golden caster sugar
115g icing sugar


Method

1. Preheat the oven. Line two baking sheets with parchment paper. 
   Separate the eggs: I simple break the eggs into a bowl, one by one, and use a desert spoon to remove the yolk, but everyone has their own way. You don't need the yolk.
   
2. Pour the whites into a glass mixing bowl. Beat them on a medium speed with a hand whisk until the mixture is fluffy and can stand up in stiff peaks. This will take a few minutes.
   
3. Turn up the speed and add the caster sugar, one dessertspoonful at a time, beating for 4 seconds between additions. Stop when it is all Incorporated. It should be thick.
   
4. Sift one third of the icing sugar over, and fold in gently with a large rubber spatula or metal spoon. Continue to sift and fold but don't over mix.
   
5. Spoon heaped dessertspoonfuls onto the baking parchment into nice rounds. Bake for 1 and a half hours to one and three quarters. The meringue should sound crisp when tapped and will harden underneath as they cool.
   
6. Serve with thick whipped cream and summer berries.