Big Beautiful Meringues

These are amazing with fresh fruit and cream, our lemon curd or made into a pavlova. The key to perfect meringues is to have the proportions exactly right so, here, you first weigh your egg whites and then use double the weight of caster sugar. Note that you really need an electric mixer for making meringues – a hand whisk will never get the same results, no matter how long you’re at it. And make sure your bowl is scrupulously clean or your egg whites will never ever whisk up – it’s harder