The Basic Meringue

• 1 large free-range egg white
• 100 g (scant 4 oz) caster sugar

Put the egg white in a scrupulously clean bowl – any film of grease will prevent it attaining its full volume. Sprinkle on a tablespoon of sugar and begin whisking. When the egg white is foamy and increased in volume, add half the remaining sugar and continue whisking. The meringue will begin to take shape, becoming glossy and with smaller bubbles. Continue whisking until you have added all the