Ingredients

500g liquid egg whites

500g caster sugar

500g icing sugar

100g corn flour

Preparation

Pass both your sugar and corn flour though a drum sieve, whisk egg whites to full peak and add the remaining ingredients, divide mixture into piping bags

Grease spray your trays and line with greaseproof paper, cut tips of your piping bags and put the pipe mixture onto the prepared trays

Cooking method

Pre-heat rational oven at 68c, moisture out and with fan turned off, place trays in the oven for 12 hours.

Chef’s tips

Add a splash of white wine vinegar to give the meringue a shiny effect or food colouring to give it a ripple effect.