More than just meringues

Classic meringues

■ Makes about 18 ■ Prep 25 mins plus cooling ■ Cook 1 hr VERGETARIAN FREEZABLE

4 egg whites
225g caster sugar
1 tsp vanilla extract

YOU WILL NEED

piping bag
medium-size star piping nozzle

1 Heat the oven to 140C/120C fan/gas 1. Line 2 baking sheets with baking parchment.

2 In a clean bowl, whisk the egg whites until very stiff - the whites should stand in stiff, not floppy, peaks when the beaters are lifted out (see picture A). Once you have reached this point, pour in roughly half the sugar and the vanilla extract and whisk again until the mixture becomes very thick, firm and shiny (see picture B). Add the remaining sugar and whisk again until thick, firm and shiny.

Spoon the meringue into the piping bag. Tightly twist the end of the bag to seal and push out any air. Squeeze until meringue is visible at the end of the nozzle, then pipe spiralling circles onto the baking parchment, about 6cm wide and 3 layers high (see picture C), to make roughly 18. The meringues