Meringues are a great accompaniment for desserts such as berry compote, fresh fruit salad or simply crumbled over cream and chocolate. Sandwich 2 meringues with whipped cream in the centre to form a simple dessert of Meringue kisses...

  • 4 egg whites
  • 100g caster sugar
  • 100g icing sugar

Method (Makes 30)

  1. Preheat the oven to 120°C and line a baking tray with baking paper.
  2. Sift the sugars and set aside.
  3. Whisk the egg whites in a bowl with your Russell Hobbs Stick Mixer on a medium to high speed until fairly stiff. Add a quarter of the sugar and continue whisking adding sugar in intervals.  Reserve 1tbs of the sugar.
  4. Lightly fold in the remaining sugar with a metal spoon.
  5. Spoon or pipe the meringue mixture into 3cm deep circles.
  6. Cook on the lowest shelf of the oven for 1½ hours. Cool on a wire rack.

TIP: Meringues will keep in an airtight container for up to 5 days.