60g caster sugar
​Makes 6-8 meringues or 18-24 mini meringues.
The recipe can be increased according to the size or number or meringues required. A 4 egg white mixture makes a 9 inch pavlova base or 6 meringue nests.
Preheat the oven to gas mark 0.5 for tiny meringues, gas 1 for nests and gas 3 for a pavlova.
Line two trays with greaseproof paper or silicon sheets.
Put the egg white into a bowl (which must be completely clean).
Whisk until the egg white is stiff. It shouldn't move when you tip the bowl. With a good hand whisk, this should take about a minute.
Spoon or pipe your mixture onto the baking trays.
Meringues and nests need 45 minutes to 1 hour.
Pavlova needs the temperature immediatly reduced to gas 2, and then approx 1 hour in the oven.
When cooking is finished, turn of the oven and leave the door cracked open until the meringues are cool.
Store in an airtight tin, cushioned with greaseproof paper, until required.