Meringue clouds 

I had a lot of egg white left over this weekend from making custard this week. My options were flavour-less egg white omelette or lovely meringues. No competiton. 

  
I whisked six egg whites together with a pinch of salt until it was almost forming stiff peaks. I added 250g of caster sugar slowly until the mixture was shiny and forming lots of lush stiff peaks. I popped it over my head for good measure. Excellent. Jobs a good ‘un. 

  
I blobbed the mixture onto two baking trays and baked them for 40 minutes at 140°C. 

 
They are crispy on the outside and lovely and soft on the inside. Not powdery like the supermarket ones that I always find disappointing. Can’t wait to pour cream on them and smother them with fruit. 

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