Heat oven to 140C/120C fan/gas 1. Line 2 baking sheets with baking parchment and set up a piping bag with a medium-size star nozzle.
In a clean bowl, whisk the egg whites until very stiff – the whites should stand in stiff, not floppy, peaks when the beaters are lifted out. Once you have reached this point, pour in roughly half the sugar and the vanilla extract and whisk again until the mixture becomes very thick, firm and shiny. Add the remaining sugar and whisk again until thick, firm and shiny. If you like meringues with soft, mallowy centres, just add 1 tsp cornflour and 1 tsp white wine vinegar to the mix along with the sugar.
Carefully spoon the meringue into the piping bag. Push any air out of the top and tightly twist the end of the piping bag to seal. Gently squeeze until meringue is visible at the end of the nozzle, then begin piping onto your lined baking sheets. Pipe spiralling circles, about 6cm wide and 3 layers high – like you would ice a cupcake to make roughly 18. The meringues will spread slightly as they cook, so leave enough space between each one. Bake in the oven for 1 hr, turning the heat down to 120C/100C fan/gas ½ after 30 mins.
Remove from the oven – they should peel easily away from the parchment – and cool on a wire rack. Can be made up to a week ahead and kept in an airtight container, or frozen for up to 3 months, between layers of parchment, in an airtight container.
Delicious served with dairy free cream raspberry coulis or fresh berries
Recipe from Good Food magazine
Tip -Citrus swirl meringues
Gently fold zest 1 orange and ¼ tsp yellow or orange food colouring into the basic meringue mix, then spoon 4-6 large shapes onto baking parchment covered baking sheets. Bake for 45 mins at 140C/120C fan/gas 1, then for a further 45 mins at 120C/100C fan/gas ½.
4 egg whites
225g caster sugar
1 tsp vanilla extract
plus your choice of flavourings (see below)