• 3 egg whites
  • 6 oz. (180 g.) caster sugar
  • pinch of salt


Beat the separated egg whites until stiff enough to hold a peak or to remain in the bowl if it is reversed. Fold in the sugar, one spoonful at a time, with the salt, disturbing the mixture as little as possible. Pipe or place in small spoonfuls on a flat, well-buttered baking tin. Cook at 200° F., gas mark ½, for 2–2½ hours or until crisp and a pale biscuit colour.

No attempt should be made to remove the meringues from the tin until they are perfectly cold. They are best served sandwiched with plain whipped cream, and are also a good accompaniment to any fruit cream or fool.