Cooking Time: 2 hours approx
3 egg whites approx (must use scales to weigh them to 100g) if not add more or less
200g caster sugar (weigh in scales)
50g water (3 tablespoons)
A cooking thermometer is required
The method used here is the Italian style. This takes a little more precision but it works out a nice firm meringue.
Preheat oven to 100 degrees maximum (very low heat)
Prepare a baking tray with baking paper.
Have gloves close by to where you are cooking.
Place the sugar and water in a saucepan and cook with thermometer in it until it reaches a temperature of 118 degrees celsius. When the temperature is around 100 degrees start to beat the egg whites with a mixer the separate glass bowl. Keep your eye on the cooking sugar as its very very hot make sure to place on the back burner of your stove as to not have near any danger. The syrup turns a golden colour this has a caramel taste for the meringue. Once the sugar is at 118 degrees turn off and this is to be slowly incorporated into the egg mixture you are beating until it cools to around 50 degrees. The thermometer will be red hot so use gloves to move this across to your egg white and syrup mixing bowl. Once temperature down then you can stop beating it.
Pipe to your desired design and pop them into the oven for around 1.5 to 2 hours but check on them as times vary. Your oven door can be opened around half time to check that they are not going too brown. They feel soft to touch but they will harden slightly.
Best served within the hour.