Whip up perfect glossy meringues with Michel Roux’s handy guide…

“French meringues are delicious just as they are, but the mixture also forms the basis for pavlova and other desserts”, says Michel Roux. “Italian meringue is an essential component in many classics, including mousses, charlottes and bavarois, where, in each case, the meringue brings a smooth lightness as well as shape to the dessert.”

FRENCH MERINGUE

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Meringues are delicious served with vanilla or chocolate ice cream.

MAKES 275G, OR 4-6 LARGE MERINGUES

3 free-range egg whites 90g (3oz) caster sugar 90g(3oz) icing sugar, sifted

1 Preheat the oven to 100°C/Gas Mark ¼. Line a baking sheet with baking parchment or a silicone liner.

2 Beat the egg whites in a clean bowl, using an electric mixer, until softly peaking. Still whisking, shower in the caster sugar and continue until the mixture forms firm peaks.