Meringue

• 50 g (1¾ oz) eggwhite
• 50 g (1¾

Whisk eggwhites to soft peaks. Gradually add the caster sugar as you continue whisking. Once all the sugar is combined and peaks are stiff and glossy, fold through the icing sugar until well combined.

Line a baking tray with silicone paper. Put the mixture into a piping bag fitted with a 5 mm