Two ingredients and a little patience really pay off here.
These delicious morsels are lovely on their own or serve with whipped cream and fresh fruit and did I mention gluten free too?
This is also a great way to use up left over egg whites, possibly left over from spaghetti alla carbonara.
4 egg whites
225g brown sugar
Preheat the oven to 110 degrees Centigrade and line two baking sheets with baking parchment.
In a large clean bowl beat the eggs until very stiff, a test of this is turning the bowl upside down, I like to threaten a child with it!
Add the sugar a dessert spoon at a time, beating well with each spoonful to the point where you cannot see any sugar crystals.
Once all the sugar is added spoon or pipe the meringue mix onto the prepared sheets.
Bake for 1hour and then allow to cool on the trays.
Store in an airtight container, the meringues will keep for 3 weeks.
This mixture will give you 12-16 large meringues using a spoon. I use a piping bag and tend to get around 50 meringues, these are the size of a 50c coin when they go in the oven.