* 4 egg white
* pinch of Salt
* 220g of caster sugar
* 1/2teaspoon vanilla essence
Step 1 : Preheat oven to 120°C. Line two baking trays with non-stick baking paper.
Step 2 : Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until sugar dissolves.
Step 3 : Once all the sugar has been added, continue to whisk on high for 3 mins. Whisk in the vanilla essence.
Step 4 : Use two teaspoons to spoon meringue onto lined trays. Reduce the oven temperature to 90°C.
Step 5 : Bake meringues for 1 hour 30 mins. Turn oven off and leave meringues in the oven to cool completely. Store in an airtight container for up to 1 week.