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4 Egg Whites (Allow 1 egg white per pair of meringue shells, for a decent sized meringue. )

200g Caster Sugar

So I made some Portuguese Egg Tarts which needed egg yolks so made some meringues with the whites.

Add the egg whites to a clean mixer bowl with a balloon whisk attachment and beat at high speed until white and fluffy, like clouds. This will take a few minutes.

Then gradually add spoonfuls of the sugar a bit at a time until the sugar has been used up.

Pre-heat the oven to 140c (fan 120c)

Line 2 baking sheets with greaseproof paper.

Now you can be fancy and use a piping bag…… or a couple of spoons. Spoon a good heaped tablespoon of the mixture onto the baking tray until you’ve used up the mixture. I got 9 shells …… always carry a spare. ?

smooth off any edges on the meringues.

Put the meringues in the oven for 1 hour.
Don’t open the door!!!

After the hour remove and set aside to cool for 10 minutes before transferring to a cooling rack to completely cool.
Store in an airtight container

Cream – whip some double cream until thick and sandwich a spoonful between two of the meringue shells.

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