Measure all ingredients accurately. One egg white weighs approximately 25g.
Make sure there is no trace of egg yolk in the whites.
Only start adding the sugar after the egg whites have reached stiff peak , otherwise the mixture will be too soft.
Do not over beat once the sugar is added. The mixture should be stiff peak and glossy.
All equipment should be spotlessly clean.
Egg whites a few days old are better then really fresh ones.
The mixture needs to be whisked to very stiff peak. At least 10 minutes.
The oven needs to be preheated and the tins lined with baking paper so that the meringues can go into the oven immediately.
Meringues are cooked when they lift off the baking paper easily.
Cooking times depend on the size.
Ideally they can cool best in the oven, turned off after cooking.
If the meringues start to weep they were cooked for too long or at too high a temperature.
Meringues will keep well in a dry airtight container for up to two weeks.