Method
Whip
Preheat the oven to 90°C fan.
Bowl and whisk must be completely grease-free. Use room-temperature egg whites.
Whip the egg whites to foamy, then add the caster sugar in three additions, whipping well between each. Continue to stiff peaks — straight, glossy tips that hold when you lift the whisk. Fold in vanilla extract.
Pipe or spoon
Line a baking tray with parchment. Spoon into small mounds, or snip a corner off a zip-lock bag and use it as a makeshift piping bag. Aim for 2–3cm rounds — they spread slightly during baking.
Bake
90°C fan for 90 minutes, until the meringues feel dry to the touch and lift cleanly off the parchment.
Leave in the oven to cool completely before removing.
Key Tips
- Low and slow: high heat browns them; perfect meringue kisses should be pure white
- Touch to test — dry to the touch with clean lift-off means they're done; time is only a guide
- Store in an airtight tin — they absorb moisture and go soft within hours if left out
- On humid days, extend baking by 10–15 minutes
Variations
- Chocolate marble: dab cocoa powder into the meringue with a toothpick before piping
- Lemon: fold in a little finely grated lemon zest
- Coloured: divide the meringue and stir in a drop of food colouring to each