Rule: 1 egg white + 55g caster sugar
- 4 medium egg whites, at room temperature
- ¼ tsp cream of tartar
- 225g caster sugar
Set the oven to 120°C. Line your baking trays with baking paper. Put eggs and cream of tartar into a bowl.
Add sugar—3 tbsp at a time—while lightly whisking.
Whisk (or use an electric beater) until stiff, with a glossy appearance.
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.
Graham Beck Brut NV
complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Recipes by Diane Heierli, Photography C&D Heierli