- 4 free-range egg whites
- salt, a pinch
- 200 g caster sugar
1. Preheat the oven to 120°C.
2. Using an electric mixer with the whisk attachment, beat the egg whites and salt until foamy.
3. Gradually add the caster sugar and beat until the mixture is glossy and stiff peaks form.
4. Spoon the meringue mixture onto a baking tray lined with greaseproof paper and bake for 2–3 hours (depending on the meringue sizes) or until crispy.