Why is it that all bought meringues taste like cardboard? There is no answer, except to make them yourself at home.
Line a baking sheet with greaseproof paper brushed with oil.
Whisk the egg whites until they stand in peaks. Whisk in half of the sugar until the mixture is thick and shiny, carefully cut and fold in the remaining sugar with a metal spoon. This should be done carefully and only sufficiently to combine the ingredients.
Place tablespoonfuls of the mixture on the baking sheet, or if you are feeling adventurous use a piping bag and create little whirls. Bake in a very cool oven at gas mark ½ 130°F (75°C) for 2 hours if you like a soft middle, or 4 hours if you like them to dry out completely.
© 1988 Keith Floyd estate. All rights reserved.