I tried to make mjerignues the other day with the left over egg whites from the raspberry ripple ice cream. They were good enough for my cousin's young children to wolf down two each, heavily covered in cream and raspberries, but were hardly the beautiful, floating clouds of sweet lightness that merignes are supposed to be.
Better than following my recipe, follow the guide to making the perfect meringue in the
Guardian online.
Meringues set out on tin foil (much better to use rice paper or greaseproof, but that was all we had in the drawer)
The finished meringues in a tin - I used golden caster sugar so they had a slight colour to them.
Meringue, Eton Mess ice cream and raspberries.
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