|3||eggs — white|
|cake mix — vanilla|
|salt — just a pinch|
|180 g||castor sugar|
Preheat the oven to 120°C.
Prepare a baking tray by lining it with non-stick baking paper.
In a large, clean, dry glass bowl place the egg whites, the cream of tartar and the salt.
Beat the egg whites with a whisk or the whisk attachment of the mixer until they reach stiff peaks.
Spoon in a large dessert spoon of sugar and beat well until the sugar is well incorporated, add the remaining sugar one spoon at a time beating between each addition.
The mixture should be thick and glossy and should keep its shape.
Spoon or pipe the mixture onto the prepare tray and place in the oven.
Turn the temperature down to 100°C and bake for about 1 ½ hours. Turn off the oven and leave the meringues to cool in the oven. Store in an air tight container.
Recipe reprinted with permission of Julie Donald.
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