5 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
Place the egg whites and cream of tartar in a bowl and beat until they form soft peaks. Gradually add in the sugar while beating until you have stiff peaks. The secret of a good meringue, is not to get even one drop of egg yolk into the whites, or they will not stiffen. Good luck,
Good meringues, require good ingredients like organic eggs although you will only be using the whites, you could use the yolks in another way to make a custard or to enrich a cake.
So you need a clean metal bowl, no grease. It must stay cool and a metal spoon.
Separate the eggs, be careful not to get even a drop of yolk in it. Then whip it with a whisk or beater, be careful not to over whip or it will all go flat. The right stage is when you drag the spoon or whisk across the surface it will leave a trail, that is the right stage so it is not to dry.
Fold in the caster sugar with the metal spoon gently, you have put all the air in now don't let it out.
grease a tray and lay baking paper on it. Pile them up a bit and tweak the top to make a curl.
Bake in a moderately cool oven until just before they take on colour, you will have to experiment with your oven as exact times differ with ovens, fans, different weather etc.
Then take them out don't remove from sheet till cool, don't bang them about while still warm.
Store in an airtight tin, and serve with gooey marscapone or double cream(unsweetened) and halved strawberries. Yum!