Recipes

Preparation

Whisk the eggwhite until frothy
Add 300-350g icing sugar working the sugar until stiff.
Knead by hand for 2 - 3 minutes until mixture forms a smooth ball.
Cut off small amounts and form into balls about the size of a 20 cent piece
(This quantity will make 48 meringues)
To cook place 6 on balls in a circular configuration on baking paper.
6 meringues will take 1 1/2 minutes to cook depending on the oven's wattage.

TIPS
This basic recipe differs from the conventional one.
Overcooking will result in burning of meringues in the centre.
Exact amount of icing sugar depends of the size of the egg used.