Graham Beck Brut NV

Rule: 1 egg white + 55g caster sugar

• 4 medium egg whites, at room temperature
• ¼ tsp cream of tartar
• 225g caster sugar

Step 1:
Set the oven to 120°C. Line your baking trays with baking paper. Put eggs and cream of tartar into a bowl.

Step 2:
Add sugar—3 tbsp at a time—while lightly whisking.

Step 3:
Whisk (or use an electric beater) until stiff, with a glossy appearance.

Step 4:
Dab a bit of the meringue mixture on each corner of the tray to stop the baking paper from moving around when in the oven. Scoop 2 heaped tbsp of the mixture per meringue. Bake for 45–60 minutes. Turn down to 60°C and cook for a further 30 minutes.

Recipes by Diane Heierli, Photography C&D Heierli