Brown sugar meringues

For meringues to behave as they should, everything – the bowl, the whisk, the mixing spoon – must be squeaky clean before you begin. Most important, when you separate the eggs, the whites must have no trace of yolk. It’s better that the oven should be too low than too high: meringues will cook in sunshine on a very hot day, though you might need to try this out in the Sahara rather than on a summer’s day in Wales.