Foolproof Meringue

1. Preheat the oven to 140 ºCFan 120°C / Gas 1 / 284°F/Gas Mark 1 and line two flat baking sheets with baking parchment.
2. Separate the eggs into a clean, large bowl (metal or glass works best). Crack each egg carefully, letting the whites fall into the clean bowl and keeping the yolks aside for another recipe. Make sure no yolk contaminates the whites.
3. Using an electric hand whisk, beat the egg whites until stiff peaks form when the whisk is lifted, but be cautious of over-whisking to the point the mixture appears dry.
4. Add the sugar one tablespoon at a time, whisking after each addition until the mixture returns to stiff peaks. Continue until all the sugar is used and the meringue mixture is thick, glossy and smooth.
5. Using two dessertspoons, dollop 16 meringues onto the prepared baking sheets, leaving plenty of space between each one.
6. Bake for 1 hour, until the meringues are pale golden, crisp, and lift easily from the paper. Turn off the oven, open the door slightly and leave the meringues to cool completely inside.

…enjoy!