- 4 eggs white (I use meringues powder instead)
- pinch of salt
- 125 g granulated sugar or icing sugar
- 125 g superfine caster sugar
- Line baking tray with baking sheet parchment.
- In large clean bowl, whisk together the egg white and salt until they are stiff. (You should be able to turn the bowl upside down without any movement from the egg white)
- Whisk in the granulated sugar a little at the time, the meringue should be start to look glossy at this stage.
- Sprinkle in the caster sugar a little at a time and continue whisking until all the sugar has been incorporated and the meringue is thick, white and stand in tall peaks.
- Transfer the meringue mixture to piping bag fitted with 2 cm star nozzle (tip). Pipe about 26 small whirls on to the preparing tray
- Bake in a preheated oven, 120C/250F for 1-1/2 hours or until the meringues are pale golden in colour and can be easily lifted off the paper. Leave them to cool in the turned-off oven overnight.
VARIATION : For a finer texture, replace the granulated sugar with superfine caster sugar.