Ingredients:
3 large eggs
175g caster sugar

Ingredients: Whipped Cream Filling
250ml Double cream
2 tsp Icing sugar

Method:
Step 1: Heat the oven at 120˚C and line the baking tray with baking parchment.

Step 2: Put the egg whites into a large bowl and whisk until stiff peaks form. Then start adding the sugar, a teaspoonful at a time whisking well after each addition until all the sugar has been added. The meringue should be stiff and glossy.

Step 3: Spoon all the meringue into a piping back. I used a nozzle with a slight twirl on it, pipe the meringue onto your baking tray, making sure to leave about 2inch space between each meringue.

Step 4: Bake for 1 - 1.30hr or until they are creamy in color and can lift easily from the baking parchment without sticking. Turn off the oven, leave the door ajar to let the meringues too cool.

Step 5: You can serve your meringues sandwiched with whipped cream. Or you can make an Eton mess by crushing up your meringues and adding fresh fruit and cream.

Tips: Meringues will stay fresh at room temperature in an air-tight container for
up to 2 weeks.